My husband LOVES bone-in chicken thighs, so naturally we have tons of pounds in our second freezer.
If you’re into marinades, you have to give this recipe e a try. You can let this one rest for 30 minutes and up to 24 hours. You’ll end up with dark and very juicy meat at the end. Stay with me.
INGREDIENTS
1/3 cup of agave syrup.
1/3 cup of liquid aminos OR soy sauce.
1 tbsp of Huy Fong Chili paste or any other Chile that you like.
1 tsp of white wine vinegar.
1 tsp of sesame seeds oil.
1 tsp of ground garlic.
2 tsp of ground ginger.
1 tsp of black pepper.
1 tsp of kosher salt.
3 bone-in skinless chicken thighs.
PROCEDURE
Mix all the marinade ingredients together in a baking dish and put in the chicken thighs. Let this rest for at least 30 minutes over the countertop of your kitchen. If you want to let it rest overnight, cover with plastic wrap and into the fridge.
Pre-hear your oven at 420 degrees, convection mode. If you don’t have a convection oven, crank it up to 450 degrees.
Transfer the baking dish into the oven, marinate and all and bake for 25 minutes. Once 10 minutes have passed, open the oven carefully and turn the chicken in make sure both sides are properly cooked.
Optional and highly recommended step: Once baked for 25 minutes, broil the chicken for 5 minutes.
That’s it! You will end up with a dark, bittersweet and juicy chicken. I like to serve it over parsley rice and garnish it with some pickled onions.
Enjoy!
Warning: Your dog will LOVE the smell.
