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

Reusing marinade

bryanhope
February 05, 2017
I thought reusing a marinade after it has been in contact with raw chicken was unsafe.  This recipe reheats the marinade for 3 minutes and adds whatever is left to the cooked chicken?  

Adding to my rotation!

SundayGravy
April 19, 2015
Very good!  I followed the ingredients but changed the method - I wanted to grill them.  I wrapped the thighs in two packages of heavy-duty aluminum foil and grilled them at 450 degrees for about 15-20 minutes.  After opening the packages I reduced the heat and finished them on the grates, basting with the reduced marinade as directed.  They were delicious!  Careful with the heat - no higher than medium or they will stick and burn.

tpetricini's Review

mariamc1264
July 15, 2014
Simple and really great!

pdxcook's Review

LollieLopez
June 24, 2014
N/A

bryanhope's Review

tpetricini
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.

AnglWords's Review

SDMomChef
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.)

zehender's Review

sukeedog
March 03, 2014
N/A

LollieLopez's Review

mojoinaz
January 16, 2014
N/A

mojoinaz's Review

zehender
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.

USCmom's Review

AnglWords
January 02, 2014
Delicious!