Polynesian Baked Chicken
A tropical-inspired baked chicken dish featuring sweet orange and lemon juices, brown sugar, and a savory glaze, perfect for entertaining or family dinners with bold flavors.
Ingredients
Instructions
- Shake chicken parts in a paper bag with flour and seasoned salt.
- Melt margarine and rub 2 tablespoons into two large baking dishes.
- Place the chicken in the dishes and brush remaining margarine over each piece.
- Bake at 350°F (175°C) for 50 minutes or until browned.
- Combine orange juice, lemon juice, brown sugar, soy sauce, salt, and cornstarch in a saucepan.
- Bring the mixture to a boil, stirring constantly, until thickened.
- Remove from heat and add fruit (if desired).
- Pour the sauce over the chicken, coating each piece.
- Bake for an additional 10 minutes.
- Garnish with chopped parsley before serving.
Tips & Substitutions
For a crispier texture, consider letting the coated chicken sit for 30 minutes before baking. You can substitute the butter with olive oil for a lighter version. If you don't have brown sugar, regular sugar can be used, but the flavor may differ slightly. For a unique twist, try adding pineapple juice to the sauce for extra tropical flavor.
Serving Suggestions
Serve the Polynesian Baked Chicken over a bed of rice to soak up the delicious sauce, or alongside a refreshing Cabbage Crunch Slaw for a nice contrast. It also pairs beautifully with grilled vegetables or a simple green salad. For a festive touch, garnish with fresh parsley before serving.
Storage & Reheating
Store any leftover Polynesian Baked Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. This helps maintain its moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Baked Chicken contains roughly 350 calories, with 6g protein, 73g carbohydrates, and 3g fat. It is a good source of protein (11% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1541mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, you can use skinless chicken pieces, but they may not be as juicy or crispy as those with skin. To compensate, consider marinating the chicken in the sauce for a few hours before baking to enhance flavor and moisture.
What can I substitute for cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a thickening agent. However, use about twice as much flour as cornstarch, and keep in mind that it may alter the sauce's clarity and texture slightly.
Can I make this dish ahead of time?
Absolutely! You can prepare the chicken and sauce ahead of time. Just assemble everything in the baking dish, cover it, and refrigerate for up to 24 hours. Add an extra few minutes to the baking time if cooking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).