Mar 10, 2017

Chicken Thighs Good Enough For Company

Chicken so full of flavor, yet so simple... it's good enough for company. The reason it's so good is because chicken thighs are moister than white meat, plus it's marinated with a great combination of flavors. I think you will love this one!









Tasty Roast Chicken Thighs
with Asian Noodles
Available at Friendly Market
here on Molokai, or in the Asian
section of your grocery store.

Click on photo to view larger
Ingredients:
8 garlic cloves, coarsely chopped
3 tablespoons Sriracha Chili Sauce
3 tablespoons peeled and finely chopped fresh ginger
1/2 cup canola oil
1/4 cup Tamari sauce, or soy sauce
1/4 cup apple cider vinegar
1/4 cup packed dark brown sugar
3 tablespoons Asian fish sauce
1/2 teaspoon salt
8 skin-on, bone-in chicken thighs
8 ounce package of Chuka Soba Noodles
3 scallions, sliced, for garnish

Procedure:
Whisk garlic, chile sauce, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 3 hours, turning the bag every 1/2 hour or so.

Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Meanwhile, heat oven to 450°F. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet coated with cooking spray so you will have easier cleanup. Roast on a rack in the middle of your oven until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 25–30 minutes. Strain the marinade into a small pot and simmer while chicken is cooking. 

Serve chicken with Chuka Soba Asian noodles and long beans with oyster sauce on the side. Strain the juices from the baking sheet into the simmering marinade. Taste the sauce and adjust if necessary, then mix, a little at a time, with the noodles until it's the way you like it. Garnish with sliced scallions.

Makes 4 servings.

Post a Comment