Easiest Way to Cook Delicious Brown Sugar & Garlic Barbecue Chicken

Brown Sugar & Garlic Barbecue Chicken. Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar). The Codex Alimentarius requires brown sugar to.

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Ingredients of Brown Sugar & Garlic Barbecue Chicken

1. Prepare of Brown Sugar.
2. It's of Minced Garlic.
3. You need of Chicken Tenders (or about 4 chicken breasts).
4. Prepare of (Of your favorite) Barbecue Sauce.

Stir with a fork until completely mixed. "Brown Sugar" is a song by the Rolling Stones. The reason why brown sugar hardens often has a lot to do with science and how you store it. "Brown sugar is white granulated sugar that is coated with molasses," explains chef Albertho Appolon. "This is why brown sugar hardens together once it has been exposed to air, because the molasses coating evaporates over time, and the sugar granules stick back together." The brown in brown sugar is molasses, and it's not a fan of air. When exposed to the elements of your kitchen, the molasses will evaporate, turning your brown sugar from damp sand to a brick. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

Brown Sugar & Garlic Barbecue Chicken step by step

1. Preheat oven to 400°F. Line a 9" x 12" baking dish with foil or lightly coat with cooking spray..
2. Mix brown sugar and garlic in a small bowl..
3. Place chicken in the baking dish and spread the brown sugar/garlic mixture evenly over the chicken..
4. Bake chicken for about 10 minutes for tenders, 15-20 for chicken breasts, or until juices are clear..
5. Turn on the broiler and brush barbecue sauce evenly over chicken. Broil for about 5 minutes, careful not to let it burn..

Brown and white sugar are composed primarily of sucrose, or table sugar (). I think the brown sugar and ketchup should be on top of the meatloaf, not in the bottom of the pan. When I sliced the meatloaf, the brown sugar/ketchup mixture remained in the bottom of the pan, so I tried to invert the pan so that the mixture would drain into and flavor the meatloaf. This was a disaster - the sauce splattered all over the kitchen. Brown sugar is made of crystalline sucrose combined with a small amount of molasses, which is responsible for its characteristic color and rich flavor.