We eat chicken multiple times a week, but almost always in a boneless, skinless form. I’m not a big fan of bones in my meat but needed to mix things up a bit. I’m glad I did. These thighs were extremely moist and tasty. Recipe adapted from she wears many hats.
- 3 tables spoons olive oil
- 3 tablespoon soy sauce
- 5 tablespoons honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 ground pepper
- 6 chicken thighs
Preheat oven to 425F.
Mix the first 6 ingredients together in a large ziploc bag. Add the chicken to the ziploc bag and toss to coat. Put in refrigerator and let marinate for 30 minutes to 2 hours.
When ready to bake, place chicken in a baking dish. Bake for 25 minutes with the skin side up. I had to put them in two separate dishes as all the thighs wouldn’t fit in one dish.
Turn the chicken and bake for another 15 minutes. Turn the chicken back to skin side up and bake for another 10 minutes to let the skin crisp up.
I served it on top of some long grain and wild rice and it was the perfect combination.