So one of brandon's co-workers was relocated to Fort McMurray two weeks ago. He dropped off a bunch of food that he had just bought. So thankful we didn't have to go to the grocery this week, but there were a couple of things that I don't normally buy.... like chicken thighs.
I found a delicious recipe on allrecipes.com
Asian Glazed Chicken Thighs
Prep Time: 5 min
Cook Time: 30 min
Ready In: 1 hr 40 min
1/2 cup rice vinega
5 tablespoons honey
1/3 cup soy sauce
1/4 cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion (optional)
Whisk the vinegar, honey, soy sauce, toasted sesame
oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour
half the marinade into a large plastic zipper bag; retain the other half
of the sauce. Place the chicken thighs into the bag containing
marinade, squeeze all the air out of the bag, and seal. Shake a few
times to coat chicken; refrigerate for 1 hour, turning bag once or
Preheat oven to 425 degrees F (220 degrees C).
Pour the other half of the marinade into a saucepan
over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring
often, to thicken sauce. Remove the chicken from the bag; discard used
marinade. Place chicken thighs into a 9x13-inch baking dish, and brush
with 1/3 of the thickened marinade from the saucepan.
Bake 30 minutes, basting one more time after 10
minutes; an instant-read thermometer inserted into a chicken thigh
should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes;
meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes,
and serve chicken with marinade. Sprinkle with green onions.
Labels: recipe, recipe box