These marinated and baked chicken thighs are a real treat. The outsides of the thighs crisp up perfectly in the oven, while the inside stays moist and fork-tender. I used boneless, skinless – but you can use any cut of chicken that you wish really.
Honey Chicken Thighs
3 tbsp. olive oil
1 tbsp. soy sauce
5 tbsp. honey
2 cloves of garlic, or 1 tbsp. of garlic paste
½ tsp. ground ginger
½ tsp. ground pepper
1.5-2 lbs. chicken thighs
Mix the oil, soy sauce, honey, garlic, ginger and pepper in a small bowl. Whisk if necessary.
Place chicken thighs in a large plastic bag and pour the marinade in over them. Seal the bag and move thighs around, flipping the bag every so often, to coat evenly with the marinade. Refrigerate at least 1 hour, but the longer the better!
Preheat oven to 425 degrees. When you are ready to bake them, use a fork or tongs to remove the thighs to a baking dish. Spoon a little bit of the marinade over them if you would like. Cook for 25 minutes, then flip and cook for an additional 15 minutes.
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