We had been away for a very nice weekend in the city; a concert at the Lyric Opera, a matinée at the Shakespeare Theater on Navy Pier, dinner with good friends.
But… now, we were home, and it was late-ish, and, that packet of ground beef I thought was in the freezer downstairs?
Nope.
Then, I recalled a recipe I had saved, and dug some chicken thighs out of said freezer.
Yeh.
That’ll do.
INGREDIENTS
Sauce:
•2 tbsp olive oil
•1 tbsp balsamic vinegar
•1 tbsp smoked brown sugar
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1/2 tsp dried parsley
•1/4 tsp Seasoned Salt
•1/4 tsp dried thyme
•1/4 tsp red pepper flakes
•1 tbsp Dijon mustard
•1 tbsp Sherry Peppers Sauce
•1 tbsp water
Chicken:
•6 boneless, skinless chicken thighs
•Cooking Spray
•Heavy duty aluminum foil
Note: I did this as a quick, get home late, but toss something together, dinner. If you have more time, by all means use the sauce as a marinade and then grill the chicken thighs. I believe you will be pleased.
No Sherry Peppers Sauce? No Problem! Simply skip it; or, add a bit of decent sherry and a bit of your fave hot sauce.
Heat oven to 425º.
Whisk the sauce ingredients together in a bowl, then set aside.
Line a baking pan with foil and apply cooking spray.
Arrange the thighs in a single layer in the pan and season with black pepper.
Pour the suace over the chicken thighs in the pan, then pop into the oven and bake for 12 minutes.
Turn the chicken over, spoon the sauce over the top, and bake for another 10 minutes.
Baste the chicken again with the sauce and pan juices, but do not turn over.
With an instant read thermometer, check the temperature in the thickest part of one of the thighs. If it reads 165º, you are good. If it doesn’t, return to the oven for ten more minutes or so.
Remove from the oven, check the temperature, and let rest five minutes before serving.