Sally’s Sesame Honey Chicken Thighs

 

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

 

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other.

 

April 20, 2020

Sally’s Sesame Honey Chicken Thighs

 

Many years ago I went to a dinner party at a friend’s home, and she served these yummy Sesame Honey Chicken Thighs over take-out Chinese restaurant fried rice! It was genius.

 

I remembered it this week, and asked her for the recipe.

 

Of course you don’t have to go out for takeout fried rice….I just served the thighs on steamed Jasmine rice with a side of roasted spring asparagus.

I always buy an 8 pack of chicken thighs, so I can have leftovers for the next day.

 

This is absolutely delicious and super easy.

I know you are sick of cooking by now, but this one is a no brainer.

For best results, marinate the thighs early in the day.

Sally’s Sesame Honey Chicken Thighs

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

 

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other. Let marinate at least 4 hours, or overnight. Preheat oven to 400F. Roast the chicken thighs for 40-45 minutes. Arrange thighs over a bed of rice and pour the pan drippings over the chicken. Sprinkle with sesame seeds and sliced green onion.