From the NY Times: (disclaimer) I mostly started this so that I would have access to my recipes no matter where I was. If you are reading this and thinking about making it, please go to the NY Times recipe site and subscribe or otherwise support them.
2 T vegetable oil
1 T minced garlic
1 T minced ginger
6 T soy sauce
5 T mild honey
3 T unsalted butter
S & P
3 pounds skin on chicken thighs (I used a mix of thighs and legs)
Heat 1 T oil over medium heat and then add garlic and ginger, cooking until they are softened.
Add soy and honey and simmer until slightly thickened .
Turn off heat and stir in butter, salt, and pepper. Whisk until melted.
Season chicken with S&P and lay out on foil lined, rimmed baking dish or tray. There should be space between the pieces.
Coat all over using about half the glaze, then bake at 425°F for about fifteen minutes.
Brush with 2 tablespoons of glaze, then bake another ten minutes or so (or until internal temperature is reached). Chicken should be golden and cooked all the way through.
Drizzle with remaining glaze and serve.
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