"Mom, can you make this every week?" So, that sums it up in a nutshell guys. So simple and very easy to find ingredients and the only thing that takes a little bit of work is trimming the extra fat off the chicken. Now, if you can find boneless, chicken thighs already lean and mean then good for you! You'll save a good 10 minutes on the dish. However, the rest could not be easier and the best part is the earlier on you marinate the tastier it is. Which could not be more perfect getting ahead of the game with "tomorrow's dinner!"
Serves - 4
2 pounds boneless, skinless chicken thigh
2 tablespoons canola oil OR 1 tablespoon sesame oil
1/4 cup reduced sodium soy sauce
1 tablespoon rice wine vinegar
1 shallot, grated
1 tablespoon grated ginger OR 1/2 teaspoon ground ginger
1/4 cup honey
1/3 cup chopped scallions
1.) Preheat oven to 400 degrees and in a small bowl whisk soy sauce, honey, vinegar ginger, shallots, oil and scallions into a marinade.
2.) Trim the chicken with kitchen shears of all excess fat, pat-dry and marinate the chicken for 1 hour or up to overnight.
3.) Cook chicken in skillet (with marinade) for about 30 minutes until golden brown, flipping once in middle and spooning sauce over top when you have the chance.
4.) Broil last few minutes on high heat and toss some extra chopped scallions on top before serving.
*Make life easier by marinating the night before and then just popping in the oven straight from work!
- cast iron skillet OR oven-safe large pan
-measuring cups and teaspoons
-large mixing bowl
- kitchen shears