Share and Enjoy
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!
- 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
- 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.
- 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.