Root Beer Chicken

[Sinclairwife]

Root Beer Chicken
3 to 4 servings

1 chicken (about 3 pounds), cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder


Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.
Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.

The rootbeer makes the sauce carmelize.

[Sinclairwife]

San Francisco Chicken

4-6 Boneless chicken breasts (or boneless pork chops)
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 T. soy sauce
3 T. brown sugar
1 1/2 c. chicken broth
1 T. cornstarch

Lightly brown chicken breasts in a small amount of oil. Remove from pan and add garlic, soy sauce, brown sugar and 1 c. chicken broth. Stir to mix and return chicken to pan and cover. Simmer for a few minutes until the chicken is done (15-20 minutes or so). Remove chicken again and add remaining broth which has been mixed with cornstarch. Bring to a boil to thicken and return chicken to the pan, coating it well. Serves 4. Simple and delicious!

I like to double the sauce and serve it over rice or noodles.