Sticky Baked Chicken Thighs

This is what you make if you've got boneless skinless chicken thighs and haven't planned anything for dinner. You've probably got everything required for the glaze - and if you don't, there's plenty of sub options. Savoury and sweet, the sauce is great drizzled over everything!

  • 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1

  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1.5 tbsp soy sauce , all purpose or light (NOT dark)
  • 1/4 cup ketchup
  • 2 clove garlics , minced
  • 2 tsp Worcestershire Sauce
  • 3 tbsp brown sugar , lightly packed

Sticky Baked Chicken Thighs

  1. Preheat oven to 220C/420F (standard) or 200C/390F (fan).
  2. Use a pan large enough to fit the thighs lying flat (not bunched up/folded)
  3. Line pan with foil (you'll thank me later), place thighs in pan.
  4. Mix together Glaze. Spoon over about 2/3 of the Glaze on the surface of each (not underside), reserve rest.
  5. Bake 15 minutes, remove pan.
  6. Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
  7. Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
  8. Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
  9. Remove and stand for a few minutes (uncovered) before serving with pan juices.

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