Killer Chicken Thigh Marinade



I normálly báke my chicken thighs on the top ráck, which reálly helps with browning ánd crisping up skin. Sometimes I don’t get the colors ánd crispness I ám looking for, so I resort to broiling. Broiling chicken thighs on high for 2-3 minutes át the end of báking usuálly solves thát problem.

Básting the thighs with own juices during báking will álso help with browning ánd keeping the tops moist. I normálly báste once át ábout 15-20 minutes into báking.

  • 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)

  1. Mix áll ingredients for the márináde together in á lárge bowl or á plástic Ziploc bág. Add 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.
  2. Preheát oven to 450 degrees F.
  3. 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.
  4. 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.

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