honey glazed chicken thighs
(1 rating)
We do have a Chinese restaurant in our small town, but it is a buffet and I am so spoiled by my friend Pan who owns two Chinese restaurants in Tuscaloosa, AL. For the most part we just fix Chinese, Italian, German, Thai whatever here at the house and save dinner out for very special occasions.
(1 rating)
yield
6 serving(s)
Ingredients For honey glazed chicken thighs
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12boneless, skinless chicken thighs
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3 Tbsprice wine vinegar
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2 Tbspcanola oil
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1 1/2 Tbsphoney
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1 Tbsphoisin sauce
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1 Tbsporange juice, thawed concentrate
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1 tspchili paste
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1/2 tspdry mustard, i prefer coleman's
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3green onions, sliced
How To Make honey glazed chicken thighs
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1Mix all ingredients, except chicken, in a small dish; whisk to combine. Transfer to a large plastic food bag and add chicken. Seal bag tightly and turn it over several times so the chicken is well coated. Refrigerate at least 4 hours or overnight.
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2Prepare charcoal grill or preheat broiler.
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3Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches from heat source, brushing several times with remaining marinade, until cooked. 20 to 30 minutes. Serve hot or at room temperature.
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4The original recipe was for a grilled or broiled chicken. Not wanting to tend to either one night I decided to bake the chicken instead. I think it is my preferred way and so easy.
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5Bake at 350-degrees for about 1-1 1/2 hours, until crispy brown. Serve with white rice or fried rice.
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