Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
1 Hour 10 Mins
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

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Ratings & Reviews

pdxcook's Review

June 24, 2014

zehender's Review

March 03, 2014

mojoinaz's Review

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

December 06, 2013

LollieLopez's Review

January 16, 2014

bryanhope's Review

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

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

January 02, 2014

AnglWords's Review

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

December 02, 2013