Thursday, May 5, 2011

Try it, you'll like it.

I'm guessing that you're like me and if you're fixing chicken for dinner it's your basic boneless, skinless chicken breast.  Well, that needs to change.  Enter the under appreciated boneless skinless chicken thigh.  I know, I know... dark meat.  I thought I wouldn't be a fan, but I've been converted.  We started grilling them a few summers ago using this recipe (which is a family favorite and something we serve to company quite often in the summer).  I've used them occasionally in other recipes, but nothing that really stood out...until last night.

I totally didn't take this picture, but swiped it from here which is also where I got the delicious recipe. It's a great site!

I made Oven Baked Teriyaki Chicken Thighs and we all loved them!  You make your own teriyaki sauce and it is perfectly sweet and salty.  Pour the sauce over the chicken, bake, turn them over, bake some more, done.  Easy, peasy.  I made a side of fried rice to go with it and it was just a simple, quick meal that we all enjoyed.  We will be having this again in the very near future.  So come on, give the (cheaper, quick cooking, easy) thigh a chance!

Oven Baked Teriyaki Thighs
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • black pepper to taste
  • 9 boneless, skinless chicken thighs (about 2 1/2 pounds)
  1. Preheat oven to 400 degrees F.
  2. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens.  You will end up with about 1 cup of sauce.
  3. Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  4. Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top.   Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.

1 comment:

Marisa said...

They look so good! We've been chicken thigh fans for several years now and i love the $ you can save!
Last night i made orange chicken from a site called SisterStuff (i think). Super yum. I'll give your recipe a try next.