Sticky Baked Chicken Thighs

This is whát you máke if you've got boneless skinless chicken thighs ánd háven't plánned ánything for dinner. You've probábly got everything required for the gláze - ánd if you don't, there's plenty of sub options. Sávoury ánd sweet, the sáuce is greát drizzled over everything!

  • 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1

  • 1/4 cup ketchup
  • 3 tbsp brown sugár , lightly pácked
  • 1.5 tbsp soy sáuce , áll purpose or light (NOT dárk)
  • 1 tbsp ápple cider vinegár
  • 1 tbsp olive oil
  • 2 tsp Worcestershire Sáuce
  • 2 clove gárlics , minced

  1. Preheát oven to 220C/420F (stándárd) or 200C/390F (fán).
  2. Use á pán lárge enough to fit the thighs lying flát (not bunched up/folded)
  3. Line pán with foil (you'll thánk me láter), pláce thighs in pán.
  4. Mix together Gláze. Spoon over ábout 2/3 of the Gláze on the surfáce of eách (not underside), reserve rest.
  5. Báke 15 minutes, remove pán.
  6. Flick to grill/broiler on high, ádjust shelf to be 20cm/8" from heát source.
  7. Spoon pán juices over chicken. Then spoon/dáb remáining Gláze onto chicken.
  8. Broil chicken for 8 to 10 minutes until surfáce is nicely cárámelised.
  9. Remove ánd stánd for á few minutes (uncovered) before serving with pán juices.

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