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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Thursday, March 20, 2014

Honey Garlic Chicken Thighs


Boneless, skinless chicken thighs are a great thing to have in the freezer for quick meals. They are more flavourful and easier to keep moist when cooking than boneless breasts. I love to grill them, but these ones are cooked in the oven which is nice when the weather is too cold to grill.  

Here's what you need for these:





1/3 cup rice vinegar
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil
1 1/2 tablespoons chili garlic paste
10 garlic cloves, minced
6-8 boneless, skinless chicken thighs
Cooking spray
salt



For the marinade, mix together the first six ingredients, stirring to dissolve the honey.  


Place the chicken thighs in a plastic bag or container and pour the marinade over the chicken.  Let it marinate for at least an hour.


Preheat the oven to 425 degrees.  Place a rack on a foil-lined baking sheet and spray the rack with cooking spray.  Lay the chicken thighs on the rack and sprinkle with salt.  


Pour the marinade into a small pot and bring to a boil over high heat.  Boil for 2-3 minutes.


Brush the chicken thighs with the marinade. Bake for 10 minutes and baste again.  Then bake another 5-10 minutes until cooked through.  Discard any unused marinade.  


Serve the glazed chicken thighs with white rice and steamed snow peas, sprinkled with sliced green onion.  Enjoy!

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