Yield
4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)
Becky Luigart-Stayner; Jan Gautro

How to Make It

Step 1

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Step 2

Combine ketchup and next 4 ingredients (through vinegar).

Step 3

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

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