• Tommy Centola

Cane Vinegar and Honey Glazed Chicken

Chicken is a versatile protein. I never get tired of it. This week, I want to share a couple of yardbird recipes. This first one uses a favorite ingredient of mine, Cane Vinegar.


4 skin-on bone-in chicken thighs

4 skin-on drumsticks

1 1/2 teaspoons Creole seasoning

1/4 cup cane vinegar

1/4 cup honey

1/4 teaspoon cayenne pepper

2 tablespoons green onions, chopped


Preheat oven to 450℉. Line a large rimmed baking sheet with foil. Spray with non-stick cooking spray.


Place chicken on pan; season chicken with Creole seasoning. In a small bowl, whisk together vinegar, honey and cayenne. Brush chicken with vinegar mixture. Bake 10 minutes; turn chicken over, and brush chicken with vinegar mixture. Bake about 20 minutes or until juices run clear when pierced with a knife, brushing occasionally with remaining vinegar mixture and pan drippings. Garnish with green onions and serve.


Enjoy!!!


# CreoleandCajunComfortFood


Good Cooking, Good Eating and Good Living!!!

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