Honey Marinated Chicken Thighs

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This is a recipe I came up with when I bought chicken thighs on sale but couldn’t decide on what to do with them.  I wanted a sweet marinade but also wanted a spicy curry taste, so I combined the two.  After a little tweaking of the flavors, I came up with this marinade.  While it tasted a little potent straight from the mixing bowl, the final flavor  was fantastic.  And the color of the final dish…a deep dark reddish brown; as if it had been painted on.  Enjoy!

In a mixing bowl I whisked together 1/2 cup low sodium soy sauce, 1/2 cup honey, 2 teaspoons chile paste, 2 teaspoons curry powder, 3 tablespoons dijon mustard, 1 tablespoon rice vinegar and 3 minced garlic cloves.

I tossed 3/4 of the marinade with some chicken thighs in a bowl and let them marinate in the refridgerator for 4 hours turning them every hour to recoat.

I put them in a non-stick roasting pan and cooked them at 375 degrees for 50 minutes brushing with the reserved 1/4 marinade a few times in the last 15 minutes of cooking.

And this was the final result.  See what what I meant about the color?  I served it simply with rice and some steamed broccoli.  Enjoy!

Honey Marinated Chicken Thighs
 
Prep time
Cook time
Total time
 
This simple marinade gets it's sweetness from the honey and a nice kick from chile paste and curry powder.
Author:
Serves: 6
Ingredients
  • ½ cup low sodium soy sauce
  • ½ cup honey
  • 2 teaspoons chile paste
  • 2 teaspoons curry powder
  • 3 tablespoons dijon mustard
  • 1 tablespoon rice vinegar
  • 3 garlic cloves minced
  • 1 large family pack of chicken thighs-about 10 thighs
Instructions
  1. Whisk together the first 7 ingredients in a large bowl for the marinade. Remove ¼ of the marinade for later use. Add the chicken thighs to the remaining marinade and toss to coat. Let it marinate in the refridgerator for 4 hours tossing the chicken every hour to recoat.
  2. Place the thighs in a non-stick roasting pan, discarding the marinade and bake at 375 degrees for 50 minutes. Brush the thighs with the reserved ¼ marinade a few times the last 15 minutes of cooking.

 

 

 

 

 

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