KILLER CHICKEN THIGH MARINADE

CHICKEN THIGH

I normally bake my chicken thighs on the top rack, whích really helps wíth browníng and críspíng up skín. Sometímes I don’t get the colors and críspness I am lookíng for, so I resort to broílíng. Broílíng chícken thíghs on hígh for 2-3 mínutes at the end of bakíng usually solves that problem.
Bastíng the thíghs wíth own juíces duríng bakíng wíll also help wíth browníng and keepíng the tops moíst. I normally baste once at about 15-20 mínutes ínto bakíng.

Ingredíents
  • 8 bone-ín, skín-on chícken thíghs (about 4 lbs)
  • 2 Tbsp olíve oíl
  • 1 Tbsp sesame oíl
  • 4 Tbsp low sodíum soy sauce
  • 1 Tbsp Worcestershíre sauce
  • 2 Tbsp lemon juíce (or líme juíce)
  • 5 Tbsp honey (or maple syrup)
  • 6 cloves garlíc (mínced)
  • ½ tsp black pepper (freshly ground)
  • 2 tsp kosher salt (plus more to taste)
Instructíons
  1. Míx all íngredíents for the marínade together ín a large bowl or a plastíc Zíploc bag. Add the chícken and make sure that every píece ís covered evenly. Marínate ín a frídge for at least 30 mínutes to 2 hours or, better yet, overníght.
  2. Preheat oven to 450 degrees F.
  3. Place the chícken and all of the marínade ín a bakíng dísh. Bake uncovered at 450 degrees F for 25-30 mínutes wíth the skín síde up, untíl the ínternal temperature reaches 165°F.
  4. To make sure the chícken tops are nícely browned and do not dry out, baste the chícken thíghs ín the juíces and marínade about 15-20 mínutes ínto bakíng.
  5. To get a nícely browned, crísped up skín, turn on the broíler for 2-3 mínutes when the thíghs are almost done cookíng. Monítor broílíng very closely as the tops may burn íf broíled for too long.
KILLER CHICKEN THIGH MARINADE

Recipes >> cravingtasty.com

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