Best Sunrise Chicken Recipes

SPICY TEQUILA SUNRISE CHICKEN WINGS

Steps:

• Whisk jalapeno pepper jelly, orange juice, and tequila together in a bowl until smooth; pour into a large resealable plastic bag. Add chicken wings, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken wings from the marinade and shake to remove excess moisture. Blot wings dry with paper towel. Discard the remaining marinade.
• Fry chicken wings in batches in hot oil until golden brown on the outside and no longer pink on the inside, 10 to 15 minutes per batch. Drain on a wire baking rack.
• Melt butter in a saucepan over medium heat. Stir chili sauce into the melted butter until the color is consistent; pour into a large stainless steel bowl. Add chicken wings and toss to coat in the sauce.

CHICKEN TEQUILA SUNRISE

Steps:

• Preheat oven to 425 degrees.
• Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
• Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
• Remove from oven and pour off fat.
• Place onion slices under chicken pieces.
• Combine remaining ingredients and pour over chicken.
• Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.

SUNRISE CHICKEN

Steps:

• Heat oil in large skillet over moderate heat.
• Season chicken with salt and fresh-ground pepper.
• When oil is hot, add chicken, cooking till light brown on both sides.
• Add the ginger, orange juice, wine, lime juice, mustard, maple syrup, thyme, and coriander.
• Stir, blending.
• Add sweet potatoes.
• Simmer for 10 minutes.
• Remove from heat and add almonds and dates.

SOUTHWEST SUNRISE CHICKEN

Steps:

• 1. Sprinkle chicken with cumin.
• 2. Spray pan with cooking spray and sauté the garlic and hot peppers.
• 3. Add the chicken and sauté till chicken is no longer pink.
• 4. Half way through, add 1 Tbsp of the Balsamic vinegar.
• 5. Remove the chicken from the pan and remove the hot peppers from the chicken.
• 6. Add onions, red & green peppers and mushrooms to the pan. Sauté till onions are translucent.
• 7. Mix mustard and orange juice in separate small bowl.
• 8. Deglaze the pan with vermouth. Add carrots and simmer to soften carrots.
• 9. Add mustard and orange juice mixture.
• 10. Add chicken back to the pan with the grapes.
• 11. Top with cranberry slices and sprinkle with basil.
• 12. Simmer for 5 minutes. Serve over cooked egg noodles.
• 13. Per serving: Calories 580; Total Fat 3.6g; Cholesterol 136.9mg; Sodium 261.2mg; Carbs 69.7g; Protein 57.5

SUNRISE CHICKEN HASH

Steps:

• Heat oil in a large sauté pan over medium-high heat. Add potatoes and fennel and cook for 5-6 minutes until golden.
• Stir in red onions, celery and chicken and continue to cook for 4-6 minutes, stirring occasionally, until vegetables are tender and chicken is golden 2.
• Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.