1,150 sweet chicken recipes

Pressure cooker soy chicken with mushrooms, celery, onion, and brown sugar in a savory-sweet soy glaze. Tender chicken in just 5 minutes of cook time.

Baked chicken legs paired with cool mango chutney and coconut carrot rice. Sweet, spicy, and nutty flavors come together in this easy tropical-inspired dinner.

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Korean japchae (chop chae) with sweet potato cellophane noodles, marinated beef or chicken, mushrooms, snow peas, and egg strip garnish. The classic Korean stir-fried noodle dish.

Chicken Madras with a creamy mango curry sauce made from pureed fresh mango, coconut milk, and heavy cream. Pan-seared chicken breasts finished in a sweet, spiced tropical sauce.

Slow-cooker chicken with orange juice concentrate, cinnamon, cloves, halved grapes, and toasted almonds. The Spanish Mission-style sweet-savory braise with hot sauce kick.

Lemon pineapple chicken with broiled chicken breasts finished in a bright sweet-sour sauce with pineapple chunks, carrots, and green pepper. Light, easy weeknight dinner.

Layers of tender chicken, sliced red potatoes, carrots, and sweet peas blanketed in creamy Swiss cheese sauce. Made entirely in the microwave for a fast weeknight dinner.

Honey mustard chicken brightened with fresh orange zest and dill, baked until the glaze caramelizes into a sweet-tangy coat. A low-fat dinner with a 4-ingredient sauce that keeps for a week.

Chicken soup with Granny Smith apples, leek, carrot, and parsnip in a flour-thickened broth. A French-inspired autumn soup with a sweet-savory twist.

Marbled herbed chicken pate with sweet leek and shallot, swirled with a spinach-basil layer. A silky French-style mousseline for elegant entertaining.

Microwave Cornish hens with peaches glazed in honey, dry mustard, and curry powder over chicken-flavored rice. A retro one-dish weeknight dinner with sweet, mildly spiced poultry.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Bright Thai salad with shredded chicken, sweet-tart pomelo, and crispy fried shallots. Fish sauce, lime, and chili dressing brings bold Southeast Asian flavor.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.