Who has time to marinade anyway? Especially when you come home in a manic rush and starving to the point of raiding anything that looks good in the pantry.
You know how I like to keep things simple, right? And juicy? Well, to get to the point…that’s this chicken. The glaze on its own is such a beautiful thick sauce, the perfect combination of sweet and sexy — I mean sweet and salty — it’s hard not to dip your chicken into it with every bite.
To prepare the glaze, bring it to a boil and then simmer until it thickens. Once it’s cooled slightly, pour just over half a cup over the chicken and coat it any way you want. I found it easier to use a pastry brush, but you can roll it around the sauce until completely coated. There’s something about the deep flavour of chicken thighs baked with the skin on that’s unbeatable…golden, crispy skin; tender and juicy on the inside. Full of so much flavour — one thigh isn’t enough. Trust me. I usually find someone face planting the pan, burnt fingers and all, just ‘trying’ it before it hits the table. Mmm-hhm.
While the chicken is baking, steam your veggies until perfectly crisp on the outside and soft on the inside. When the chicken is done, dip your bok choy (or any green veg really), into the sauce in the pan and serve just like that.
Sprinkle some green onion/shallot slices over your chicken and DINNER IS DONE! A meal that can be eaten on its own; served over rice or cauli rice for a lower carb/calorie option, or with more vegetables. It’s completely up to you. Just make sure you drizzle the sauce over whatever it is your teaming it up with! See? Simple.
More easy chicken dishes:
Slow Cooker Asian Glazed Chicken One Pan Asian Chicken Honey Soy Chicken Stir Fry Easy Cajun Butter Chicken Breasts … Read More
