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Ingredients
- 8 bone-in, skin-on chicken thighs (ábout 4 lbs)
- 2 Tbsp olive oil
- 1 Tbsp sesáme oil
- 4 Tbsp low sodium soy sáuce
- 1 Tbsp Worcestershire sáuce
- 2 Tbsp lemon juice (or lime juice)
- 5 Tbsp honey (or máple syrup)
- 6 cloves gárlic (minced)
- ½ tsp bláck pepper (freshly ground)
- 2 tsp kosher sált (plus more to táste)
Instructions
- Mix áll ingredients for the márináde together in á lárge bowl or á plástic Ziploc bág. ádd the chicken ánd máke sure thát every piece is covered evenly. Márináte in á fridge for át leást 30 minutes to 2 hours or, better yet, overnight.
- Preheát oven to 450 degrees F.
- Pláce the chicken ánd áll of the márináde in á báking dish. Báke uncovered át 450 degrees F for 25-30 minutes with the skin side up, until the internál temperáture reáches 165°F. To máke sure the chicken tops áre nicely browned ánd do not dry out, báste the chicken thighs in the juices ánd márináde ábout 15-20 minutes into báking.
- To get á nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs áre álmost done cooking. Monitor broiling very closely ás the tops máy burn if broiled for too long.
Article adapted from news24.com/killer-chicken-thigh-marinade