Old habits die hard… like my past habit of only eating boneless skinless chicken breasts. I never even considered using any other kind of chicken…EVER. Then, as I explained in a previous post, I made an accidental purchase that changed my chicken loving ways for good. Through one fateful mishap in my shopping cart, I became…a chicken thigh fan!
I know that some of you are repulsed and grossed out. I know this because I was once you…all chicken snobby and selective. Let me tell you something, my friends. Don’t knock the chicken thigh lovers until you give the chicken thigh a try.
The boneless, skinless chicken thigh has rapidly become my favorite choice of chicken meat. In fact, I have a whole bag of boneless skinless chicken breasts in my freezer that I now dread using! The flavor of the chicken thigh is far superior.
From my first experience making Spicy Honey Chicken Thighs to my most recent endeavor with Oven Baked Teriyaki Chicken Thighs, boneless chicken thighs have made a place in our home and on our dinner table. Join the dark side, why don’t you? Give the boneless skinless chicken thigh a little recipe love.. I promise… you’ll have a hard time going back once you do!
Remember to give our sponsor this week, Quaker Oats, a little love. Find out how they are giving back to the American Heart Association in my previous post and enter to win a $250ARV prize pack! Details here.
(adapted from AllRecipes.com)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 2 cloves garlic, minced
- ¼ teaspoon ground black pepper
- 12 skinless chicken thighs
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9x13 inch baking dish sprayed with Pam cooking spray. Pour ½ half of the sauce over the chicken, brushing each piece so it is coated.
- Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.