Mmm…. I love easy recipes that take no time at all. I love this kind of stuff. It’s just so easy and simple and DELICIOUS, which is the most important part of course.
Honestly, this is basically a re-badge of the Indonesian Ginger Chicken recipe I made last year (and have made a few times since), except better. It’s quicker, easier, and if you recall, I had a problem thickening the sauce at the end since I use dark meat, and baking like so makes it super oily/fatty and impossible to thicken without drastic measures- for me, anyway. Maybe someone else has a better method? If so, PLEASE share!!!
I placed soy sauce, honey, and minced (fresh) garlic in a small pot over low heat and let it thicken up. In the meantime, I heated a skillet up pretty high and then put four bone in, skin on chicken thighs in, skin side down, and let it crisp up the skin a bit before turning them over. After I turned them over, using my silicon brush, I slathered on sauce in every nook and cranny possible. A few minutes later, I flipped the thighs and repeated the process; I did this a few times until the chicken was cooked through.
Honestly, this came out just as flavorful- if not more! – than the previous recipe, didn’t take as long, no marinating time, little prep time… and served over white rice with extra sauce (which thickened further while I was cooking, since I let it go over low heat still) drizzled on top, heaven. So… here is the same recipe, but better! (You can add ginger; at the time I didn’t realize I was re-making an old recipe to be better, I was just trying to eat in a hurry!)
Happy Eating!!!
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