Chicken thighs are a (relatively) cheap meal and are really versatile. I usually prefer the juicy breast meat, but sometimes thighs are just the thing for a recipe. This is an easy working day dish that you can marinate the morning of for extra flavor, or skip this step to save time and get it right into the oven. Up to you, and great either way. Serve over rice and enjoy! This recipe is an adaptation from Martha Stewart's Everyday Food magazine. Thanks, Martha!
Ingredients
3 tbsp. olive oil
1/3 c. soy sauce
1/3 c. honey
2 tbsp. brown sugar (packed)
2 cloves of garlic, minced
1/2 tsp seasoning salt (I like Lowry's)
3-4 lbs chicken thighs
Directions
If you are going to marinate the chicken beforehand, mix the first 6 ingredients together in a bowl. Put your chicken into a large ziploc bag and pour the marinade over the chicken, making sure to coat each piece. Place into refrigerator until ready to cook.
Preheat your oven to 425.
If you are going straight to the oven, mix up your first 6 ingredients and be sure to coat all of the chicken pieces thoroughly before placing them in your baking dish skin side up. Pour any additional sauce over and around the chicken.
Bake for 25-30 minutes, then turn the pieces and bake for an additional 15 minutes with the bottom side up. Your sauce and chicken should be getting nice and caramelized. Turn one final time to finish crisping up the skins, about another 10 minutes until the thighs are 165 degrees internally.
Serve over rice. Tonight we are using steamed white rice, but whatever rice you prefer will be great.
That's it! So easy, and ready in under an hour.
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