Chicken thighs have quickly become my favorite part of the chicken to cook with lately. I have always loved to use them in my chicken salad and even in chicken and dumplings if I don’t have a whole chicken on hand, but had always used chicken breasts when roasting chicken to serve my family. But let’s be honest, the chicken thighs were a whole lot cheaper than chicken breasts a few months back when I was at the grocery store and so I put the breasts back and went for the thighs. I believe I’ve only bought breasts once since. Those thighs made quiet the impact.
I want to share with you a mighty tasty way I like to prepare chicken thighs for supper. I marinade them in a spicy honey soy marinade for a few hours up to overnight and then roast them in the oven. If spicy isn’t your thing, you can easily just omit the jalapeno pepper and you’ll lose the spice without too much of the flavor. You could also go through the process of removing the seeds from the jalapeno pepper, too.
Here’s how I make it.
- 1 onion
- 2 cloves garlic
- 1 jalapeno pepper (optional)
- ¼ cup honey
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 6-8 chicken thighs
- Blend together first six ingredients.
- Pour marinade chicken thighs in a zip top bag.
- Refrigerate for at least one hour, but better if overnight.
- Remove chicken from marinade and place in roasting pan.
- Cook for approximately 45 minutes. Serve alongside your favorite vegetables or salad.
- Omit jalapeno pepper, if desired.
- Add 1 tablespoon grated ginger, if desired.