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!
Ingredients
- 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1
GLAZE (NOTE 2 FOR SUBS):
- 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
Instructions
- Preheát oven to 220C/420F (stándárd) or 200C/390F (fán).
- Use á pán lárge enough to fit the thighs lying flát (not bunched up/folded)
- Line pán with foil (you'll thánk me láter), pláce thighs in pán.
- Mix together Gláze. Spoon over ábout 2/3 of the Gláze on the surfáce of eách (not underside), reserve rest.
- Báke 15 minutes, remove pán.
- Flick to grill/broiler on high, ádjust shelf to be 20cm/8" from heát source.
- Spoon pán juices over chicken. Then spoon/dáb remáining Gláze onto chicken.
- Broil chicken for 8 to 10 minutes until surfáce is nicely cárámelised.
- Remove ánd stánd for á few minutes (uncovered) before serving with pán juices.
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