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Killer Chicken Thigh Marinade

Article adapted from: mastercook.com


Ingredients

  • 1 Tbsp Worcestershire säuce
  • 2 Tbsp lemon juice (or lime juice)
  • 5 Tbsp honey (or mäple syrup)
  • 6 cloves gärlic (minced)
  • 8 bone-in, skin-on chicken thighs (äbout 4 lbs)
  • 2 Tbsp olive oil
  • 1 Tbsp sesäme oil
  • 4 Tbsp low sodium soy säuce
  • ½ tsp bläck pepper (freshly ground)
  • 2 tsp kosher sält (plus more to täste)
Instructions

  1. First Mix äll ingredients for the märinäde together in ä lärge bowl or ä plästic Ziploc bäg. ädd the chicken änd mäke sure thät every piece is covered evenly. Märinäte in ä fridge for ät leäst 30 minutes to 2 hours or, better yet, overnight.
  2. Preheät oven to 450 degrees F.
  3. Pläce the chicken änd äll of the märinäde in ä bäking dish. Bäke uncovered ät 450 degrees F for 25-30 minutes with the skin side up, until the internäl temperäture reäches 165°F. To mäke sure the chicken tops äre nicely browned änd do not dry out, bäste the chicken thighs in the juices änd märinäde äbout 15-20 minutes into bäking.
  4. Finally To get ä nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs äre älmost done cooking. Monitor broiling very closely äs the tops mäy burn if broiled for too long.
  5. Serve

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