I didn't plan to make this Recipe. On the menu were thighs that were suppose to marinate 4 hours and I forgot about that and went with this recipe instead. Glad I did, Gabe really liked it.
When I looked at the recipe I knew I had everything I needed, or so I thought. That sesame oil, it was here right? Plenty in Florida but none in NY and it's not a 3 minute drive to the store. Needed to sub and went with Hot Chili Oil. Wasn't sure if it would work but took the chance and it did!
2 pounds chicken thighs ( I didn't debone them but took off the skin and cut off the extra fat)
3 tablespoons vegetable oil
3 tablespoons low sodium soy sauce
1 teaspoon sesame oil ( used the hot chili oil)
5 tablespoons honey
4 cloves garlic ( used my garlic press )
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
Preheat oven to 425 degrees.
Line a oven proof pan with aluminum foil. Don't skip this! Hint- make sure your cover the edges. It makes a mess.
In a bowl mix up the oils, honey, soy, ginger and black pepper.
I dipped the thighs in the above mixture and placed it on the pan and with the remaining sauce over any chicken that didn't have enough on it.
Bake 40 minutes.
When you take it out of the oven let the chicken "rest" for about 5 minutes. I don't know why she wanted to rest it but I did. Next time I think I would just dig in.
You could save some of the sauce that wasn't used for the chicken and heat it and serve over the chicken.