Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 6 (serving size: 1 thigh)

These chicken thighs are messy, but that's part of the fun. Serve with steamed sugar snap peas and hot cooked rice tossed with green onions.

How to Make It

Step 1

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.

Step 2

Preheat oven to 450°.

Step 3

Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.

Step 4

Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush 1/2 cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Place chicken in a large bowl. Add remaining marinade mixture; toss well to thoroughly coat chicken.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

pdxcook's Review

bryanhope
June 24, 2014
N/A

zehender's Review

SundayGravy
March 03, 2014
N/A

mojoinaz's Review

mariamc1264
January 09, 2014
We thought this was quite good and an easy recipe to make for a tasty but simple week night dinner. Would make again.

TheMomChef's Review

LollieLopez
December 06, 2013
N/A

LollieLopez's Review

tpetricini
January 16, 2014
N/A

bryanhope's Review

SDMomChef
June 09, 2014
Followed recipe but cooked thighs on grill-skin side up direct heat 15 minutes. Skin side up basted with marinade indirect 25 minutes. Excellent.

sukeedog's Review

sukeedog
December 14, 2013
Easy and delicious. I broiled them on a rack about 8 minutes per side instead of baking them to get more of a grilled/charred/caramelized effect. Served over the Fried Brown Rice with Red Pepper and Almond from the same issue (CL Dec 2013), but with cashews instead of almonds - another simple but tasty recipe, and a great accompaniment to this one.

USCmom's Review

mojoinaz
January 02, 2014
Delicious!

AnglWords's Review

zehender
March 13, 2014
This was yummy and so easy to make - a real keeper. I made the marinade in the morning to save time in the evening. The recipe said "bone-in chicken thighs", but I wasn't sure if I was to remove the skin as it is Cooking Light. The fat content was high in the recipe. Anyway, I used skinless; and my husband loved it. Really flavorful. I served it with jasmine rice with butter, onion and fresh basil and also Roasted Green Beans with Browned Balsamic Butter. (See CL recipe Roasted Asparagus with Browned Balsamic Butter. I cut the recipe in half and use 1 lb. green beans.)

SDMomChef's Review

AnglWords
December 02, 2013
N/A