Roasted AsianGlazedChickenThighs with Steamed Bok Choy. But there’s something about the deep flavour of chickenthighs baked with the skin on that’s unbeatable…golden, crispy skin
This Asian Style Orange GlazedChicken is a bit of a hybrid between the Honey Sesame Chicken recipe that I recently came up with, and Foodie Crush’s Glazed Orange Chicken, a recipe that I luckily stumbled upon a weeks ago, during one of my many Pinterest browsing sessions (I think I may be spending a little bit too much time on Pinterest lately…)
Add the chicken and toss to coat. Place chicken on a baking dish lined with aluminum foil. INGREDIENTS4 bone-in chickenthighs1/2 cup Dijon mustard1/2 cup soy sauce2 tablespoons extra virgin olive oil5 cloves garlic, mincedINSTRUCTIONS1. Cover and allow the chicken to marinate in the refrigerator for 4-5 hours. Bake the chicken for 45-55 minutes or until the chicken is no longer pink and the juices run clear
Season both sides of chickenthighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
Season each chicken thigh with the oregano, basil, salt and pepper. Transfer chicken to a plate. Return the chicken to the pan, turning in the glaze to evenly coat
I am a huge advocate of the chicken thigh, especially boneless and skinless versions. This dish needs a little tweaking on my end - thinking that a light saute of the veggies would be good after browning the thighs so take whatever direction you want with that
roasted chickenthighs with seasonal vegetables. I roast the chicken and vegetables in cast iron skillets, because I love the added crisp they give to the ingredients
Grilled ChickenThighs with Chile Herb SauceGrilled ChickenThighs with Chile Herb Sauce – chickenthighs marinated in a blend of garlic, spices and lime juice
Comments
Log in or Register to write a comment.