Finger Lickin’ Good is a phrase that means a whole lot of deliciousness awaits you. Yes, this chicken is messy. Yes, you will rudely lick your fingers when eating it. Yes, it’s worth all that.
I am a huge fan of chicken thighs. I always go for the dark meat on the platter, because it just is more moist and more flavorful than white meat. And chicken thighs cost about 50 cents each when you can find them on special. So I love, love, LOVE to buy them and stash them in my freezer. They are just so versatile, too.
We have made them with a Honey Balsamic One Pot Chicken and Veggies, a Peach Soy Maple Glaze, and of course my old standby Maple Molasses and Mustard Glazed Chicken. Chicken thighs are a blank canvas to paint with flavors!
You could try these on the grill and just brush with the glaze toward the end of cooking time, if you like, now that grilling season is here.
Either way – oven or grill – I say ditch the napkins and lick your fingers to get all of this glaze; the flavors are astonishingly good!
- ¼ cup low sodium soy sauce'
- 3 tablespoons orange juice concentrate
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon Sriracha sauce
- 6 chicken thighs (bone in, skin on)
- 1 teaspoon corn starch
- Cooking oil spray
- Whisk together the soy sauce, orange juice concentrate, vinegar, hoisin sauce, Sriracha sauce, and place in a large zip top bag.Add chicken to bag and let sit on counter top for an hour, turning occasionally. (Or, marinate in refrigerator for up to 4 hours)
- Preheat oven to 450 degrees.
- Remove chicken from bag and drain marinade into a small sauce pan.
- Place chicken on a wire rack sprayed with cooking spray. Bake at top of oven to 15 minutes.
- While chicken is baking, bring marinade to a simmer and cook for 3 minutes, stirring frequently.
- Remove chicken and brush generously with thickened marinade. Return to oven and bake another 15 to 20 minutes, or until chicken is cooked through.
Other sticky chicken recipes:
— posted by Donna