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Sunshine Chicken

Sunshine Chicken

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Charlene Ricketts

Charlene Ricketts

Very easy and oh so good. Our family's favorite outside of Southern fried! Serve with rice and a fresh green vegetable for a complete meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 807 kcal
  • 40%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 59.9 g
  • 120%
  • Cholesterol:
  • 286 mg
  • 95%
  • Sodium:
  • 1044 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
  3. Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. Baste the chicken with the sauce, reserving some sauce for basting during baking. Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WileyP
207

WileyP

8/20/2006

If you're looking for a baked barbecue chicken recipe, then this recipe is probably not for you. The sauce you make here is less complex, a little sweeter and fuller than barbecue sauce. Seeing the ingredient list, the lack of traditional barbecue sauce items was obvious from the beginning, si I prepared this the recipe with that in mind. And this baked chicken dish is just outstanding! It was very simple and fast to put together, the thighs stayed wonderfully moist and tender, and the sauce added a lovely yet gentle sweet-tomato flavor to the overall dish. As always, I initially make a recipe as written, and this one was treated that way. When I make it again (and I will make it many more times!), I will make three slight changes. I'll make a couple slits in the skin of each thigh (avoiding cutting into the meat) to allow the rendered fat to drain better, I will place the thighs on a rack in the baking pan so they don't sit in the rendered fat during cooking, and I will turn the pieces each 15 minutes during the cooking, turning them over each time. This will probably provide for a crisper skin as well as better caramelizing of the sauce. We just loved it!

Mollycurls77
82

Mollycurls77

6/22/2003

This is one of those recipes that I can count on to work every time! The ingredients are usually in my pantry, and the ease of throwing this together can't be beat! From experience I can tell you that the best cut of meat to use with this is boneless skinless thighs. I find the regular thighs with the skin on are just too fatty, and the skin doesn't get crispy. Another variation I use is pork chops.

Darlene
70

Darlene

2/10/2013

This was an easy and good recipe. I did use boneless and skinless chicken thighs, added more garlic, and cooked for 30 min.

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