Un-Fussy Chicken Thighs

Giada De Laurentiis, from whom I happily stole this recipe (with a few changes) calls this “Pantry Chicken,” because it all comes together with ingredients that are more than likely already sitting there in your pantry.

Well… they were certainly hanging around in mine, anyway.

So, like I said, I replaced some of the Tamari with Worcestershire sauce, used hot honey in place of the called for wildflower, and am here to say… “delicious!”

AND, not fussy at all.

•4 to 6 bone-in, skin-on chicken thighs
•1/4 cup Dijon mustard
•2 tbsp lower sodium Tamari
•2 tbsp Worcestershire sauce
•1 tbsp hot honey
•1/2 tsp ground ginger

Add the chicken thighs to a gallon-sized zipper bag and place in a rimmed container (for to catch any drippage).

Whisk the Dijon together with the Tamari, Worcestershire, hot honey, and ginger, then pour over the chicken in the bag.

Close the bag, then toss to coat all of the chicken evenly.

Stash in the fridge for at least two hours, turning the bag over once or twice.

About 30 minutes before you plan to start cooking, remove the chicken from the fridge and heat your oven to 400º.

Arrange the chicken in a baking pan, then add 1/4 cup of water to the marinade still in the bag, swish it around to mix, and pour over the chicken.

Pop into the oven and bake for 45 minutes to one hour, basting the chicken with the marinade every 15 minutes (this is the only fussy bit about this recipe) – until an instant read thermometer inserted in the thickest part of the largest thigh reads 160º.

Remove from the oven and allow to rest for ten minutes before serving.

Note:  you can, while the chicken is resting, add the juices from the baking pan to a small pot, bring to a boil, and reduce to thicken a bit, then serve over the chicken.

I didn’t, and really, our chicken was tender and juicy and flavorful as it was; with yellow rice and blanched asparagus.

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