- I used chicken thighs but any chicken would work;
- Oil for the pan,
- mango coconut grilling & glaze sauce,
- Panko Crumbs
NOTE: I used a premade excellent bottle type of glaze and added a cup or so of fine chopped fresh pineapple I put in the food processor.
Oil the bottom of a pan that will be roomy enough to hold the pieces (I used a corning pan) but any pan is fine. Place chicken in the pan and season w/salt pepper, kosher salt or any salt. You will add some of the glaze to each piece of chicken reserving the balance to add at the end.
Bake for around 1 hour (I used convection bake at 375)
NOTE: adjust the temp to your oven.
NOTE: Drain off the liquid in the pan reserving a few tablespoons. At the end I brushed on the remainder of my glaze on each piece of chicken and added some panko crumbs and added some of the liquid to each piece on top the panko crumbs. I then put them on a careful slow broil so the sauce would set and the crumbs would slightly brown. Be carful not to burn them.
It is an inexpensive dish and a very tasty one. I had corn as a side dish and Baked Beans.