You probably know chicken.
You probably know it’s easy to make, it’s always savory, and it’s… I don’t know. Do you need more reasons?
While I’ve been mostly vegetarian/vegan, I do enjoy some nice, responsibly-raised chicken once in a while. I usually go for the chicken breasts (lean and mean) — but chicken thighs are great because they’re very tender, and it’s hard to dry them out on accident.
Enough of this. Time to chicken.
Spiced Chicken Thighs
This recipe gives a slightly spicy, mostly savory taste. Obviously, you can change up the specific spices. When I make chicken, I just go through my spice cabinet and throw in every spice that I think tastes good with chicken. I like this combo in particular.
- 1 lb chicken thighs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tbsp sugar
- dash of salt & pepper, garlic powder, cumin, cayenne powder
1. Marinate chicken in 1/2 cup soy sauce + 1/2 cup water + 1 tbsp sugar. It’ll make the chicken more flavorful, don’t neglect this!
2. Preheat oven to 340°F. This is the temperature I use when I’m too lazy to stand there for two more seconds to bump it to 350°F.
3. Season the chicken with everything.
3. Put it on the skillet and sauté both sides. Brown it as much as you want; it won’t brown any more in the oven. Mmm I love my Maillard reaction very much.
4. Pop in the oven for 15-20 minutes. And then open up the oven and find this…
Look at those sizzling juices. It’s glistening. And it smells so darn good.
No, cat, you cannot have any. Stop looking at me with those inquisitive eyes.
This is all mine.