Friday, January 29, 2016

Honey Garlic Chicken Thighs

Both of these recipes are so easy and taste like they are much more difficult than they are! Of course, I threw in a few extras. I added 1/2 teaspoon powdered ginger to the chicken, but you could leave it out.

I served the chicken with Oven Roasted Brussels sprouts and rice. You might want to double the sauce on the chicken so that you will have some to go over the rice,too.  The brussels sprouts can go into the oven at the same time as the chicken. We loved both recipes - definitely keepers!

Honey Garlic Chicken Thighs
8 boneless skinless, chicken thighs
1/4 cup flour
1/4 cup honey
2 T
ablespoons soy sauce
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375.
Place flour in a large zip loc bag. Add chicken, in batches, and shake to coat.
Shake off excess flour and place pieces in a greased 8x8 baking dish,making sure not to lay them flat. They should have the same shape as they were in the package.
Combine honey, soy sauce, garlic and seasonings. Pour evenly over the chicken.
Cover and bake 30 minutes.
Uncover and bake an additional 15 minutes, basting occasionally with the sauce.
(I only had bone in thighs, so I cooked them for an additional 10 minutes.)

Oven Roasted Brussels Sprouts

1 package fresh Brussels sprouts ( the pkg I got was probably around 1lb)
2 Tablespoons olive oil (or vegetable oil)
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried cranberries
1 Tablespoons honey
2 Tablespoons balsamic vinegar
1 teaspoon Dijon mustard

Preheat oven to 375. Cut Brussels sprouts in half. Toss with oil. Sprinkle with salt and pepper. Spread on a foil lined baking sheet. Roast for 20 minutes, stirring often.
Add cranberries. Combine honey, vinegar and mustard; drizzle over veggies. 

Note:  Brussels sprouts are done when they are brown around the edges and a knife is inserted easily. Don't overcook!!

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