The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast. In my area BSCB have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive. This recipe is flexible, substitute low sodium soy sauce if you wish. If you have it on hand, consider adding fresh, grated ginger.
Garlic and Soy Chicken Thighs
- 6 – 8 chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 spring onion or 2 green onions, chopped
- 3 – 4 garlic cloves, minced
- black pepper* to taste
Trim the excess skin and fat from each chicken thigh. I leave just enough skin to cover the meat. Place the breasts in a baking dish just big enough to accomodate the chicken. If you have too much space between the pieces the sugars in the sauce will burn and your evening’s entertainment will consist of dish scrubbing.
Preheat the oven to 350°F.
Whisk together the soy sauce, honey, onion, garlic, and pepper*. Pour the sauce over the chicken. Turn each piece so it is well coated and then leave it skin side up.
Bake at 350°F for 30 – 40 minutes.
*If you aren’t cooking for sensitive palates (ie young kids or picky spouses) consider substituting crushed red pepper flakes for the black pepper. These will add a nice kick.