I always need to double this recipe if I am hoping for leftovers! This is a very easy and quick weeknight chicken dish because other than the chicken thighs it is made with pantry staples. Serve with any grain/rice and vegetable of your choice.
INGREDIENTS:
14 boneless, skinless chicken thighs
3 tablespoons of honey
2 tablespoons of balsamic vinegar
2 tablespoons of grainy mustard
2 tablespoons of olive oil
2 tablespoons of powdered garlic or 1 1/2 tablespoons of freshly grated garlic
1 teaspoon of kosher salt or the amount you prefer
1 teaspoon of dried rosemary (crush with your fingers to release the oils)
freshly ground black pepper to taste
METHOD:
Whisk all ingredients together to form a nice thick marinade.
Pour the thick delicious marinade evenly over the chicken thighs, then stir until completely covered. Let chicken thighs marinate for 15 to 30 minutes while you preheat oven to 400F.
Pop in oven for 40 to 45 minutes (depending on the size of the chicken thighs). Do not turn. Check after 30 to 35 minutes. If the chicken thighs need more browning (this will depend on how much liquid the thighs release) increase oven temperature to 450 for the last 5 minutes of cooking. Once they are cooked flip each piece of chicken over so that the top becomes covered the sticky sweet and sour delicious glaze. Take it the pan out of the oven and cover loosely with aluminum foil for 10 minutes before serving.
TIPS:
Play around with the ingredient proportions. You might prefer more or less garlic, or more or less honey. Sometimes I even leave out the rosemary. I just wing it each time! Enjoy!
