Photo: Jennifer Causey
Active Time
20 Mins
Total Time
8 Hours 45 Mins
Serves 8 (serving size: 1 chicken thigh and 2 tbsp. sauce)

Complete the meal with hot cooked brown rice and thinly sliced cucumber and carrots.

How to Make It

Step 1

Place first 7 ingredients in a large ziplock bag. Refrigerate 8 hours or overnight.

Step 2

Remove chicken from bag. Strain marinade over a bowl; discard solids.

Step 3

Heat 1 tablespoon oil in a Dutch oven over medium-high. Add 4 chicken thighs; cook 3 to 4 minutes on each side. Remove from pan. Repeat procedure with remaining oil and chicken.

Step 4

Bring reserved marinade and chicken to a boil in pan. Reduce heat; cover and simmer 12 minutes. Boil cooking liquid 12 minutes. Serve sauce with chicken. Sprinkle with pepper.

You May Like

Ratings & Reviews