Since we’re talking about thighs today, let’s talk about mine.
Yesterday, I wore pants. It has been so hot, but enough forest fire smoke has blown in that the sun is essentially blocked, and yesterday was downright pleasant, both outside and in. While I pray for rain and for the safety of those brave firefighters out fighting the close to 200 wildfires currently burning in our province, I am also thankful for the temperature shift.
I look good in pants. Some people look good in shorts, dresses, or bathing suits, but pants are my best friend. I’ve come to terms with my body type over the years, and will now confidently wear shorts despite my weird knees, glowing white skin, varicose veins and less-than-rock-like thighs. But there is something so comfortable about pulling on a pair of pants. I picked up some fabulous light peachy coral jeans on clearance the other day because apparently other people don’t like pants in this colour, and I feel like summer even without my legs bared.
Chicken thighs, like mine, are best dressed up a little.
Not too much, mind you – no fishnet stockings or gladiator sandals needed, just something comfortable, easy, something that goes with everything.
Ok, this analogy can only can so far. Let’s officially make the switch to chicken thighs and forget about mine for good :)
When I tried this recipe last week our boarder casually mentioned he liked the chicken, having no idea I was trying a new recipe and taste-tester approval meant the chicken would get a moment in the spotlight. To his credit, he didn’t laugh as I arranged placemat and water glass just so, he just kindly cleaned up the dinner dishes while I photographed the chicken. I think we’ll keep him.
This chicken is a little sticky, a little sweet, and a LOT easy. A few simple ingredients you probably have on hand already, and you can’t go wrong. Marinate the chicken overnight, or just for a couple hours, or anywhere in between, just make sure to do one extra baste near the end for maximum flavour and juiciness. Bone-in chicken pieces work best because they stay so moist, and you can leave the skin on or remove it as you like.
We had this with a watermelon & goat cheese spinach salad (pretty self-explanatory as recipes go) and salty roasted new potatoes, which kind of deserve a post of their own they’re so delicious. Just halve the potatoes and toss them with olive oil, salt and pepper, paprika, and Parmesan cheese and roast on a baking sheet lined with parchment paper. They roast at the same temperature and for the same amount of time as the chicken, how convenient is that?
Add this one to your dinner rotation next week friends, hope you like it as much as we did!
- 3-4 lbs chicken (I used 8 bone-in, skin-on chicken thighs, but there is easily enough marinade for more)
- ¼ cup honey
- ⅓ cup soy sauce
- 1 tsp ground black pepper
- 3 cloves garlic, minced or finely grated
- ½ tsp ground ginger (or ½ Tbsp freshly grated gingerroot)
- ⅓ cup honey
- ⅓ cup soy sauce
- Line baking dish with foil and arrange chicken pieces in dish with bone-side down. Whisk marinade ingredients in small bowl, then pour over chicken. Cover with plastic and refrigerate for at least two hours, up to 24 hours. Turn chicken halfway through marinading time to coat both sides evenly.
- When ready to bake, preheat oven to 400 degrees Fahrenheit.
- Remove plastic, flip chicken back to bone-side down and bake for 45 minutes, or until chicken is cooked through. After 30 minutes, whisk together honey and soy sauce for glaze and pour or brush over chicken before baking the remaining 15 minutes.