Wednesday, October 6, 2010

Mahogany Roasted Chicken Thighs

In the November Issue of Family Circle they have several great "speedy suppers" - this is one of them. I thought this was really good. It had a very "chinese food flavor" (which I love) and while the every 10 minute basting was kind of annoying it was totally worth it in the end. If you wanted to double the recipe you could marinade the chicken for at least an hour and then roast with the basting process as directed below.

6 skinless, bone-in chicken thighs
1/4 cup reduced sodium soy sauce
1/4 cup honey
1/4 cup orange juice
2 tablespoons ketchup
1/8 teaspoon hot sauce (don't omit this, it adds a great depth of flavor)

Combine all marinade ingredients in a bowl, divide in half. Place chicken on a roasting pan bone side down. Cook on 450 basting the chicken with the one half of the marinade every 10 minutes. Once chicken is done serve over rice with freshly steamed green beans and remaining sauce for dipping.

1 comment:

diane said...

those look good and messy!

Thanks for stopping by What's Cooking Wednesday! Hope you link up with us again next week!