Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

hands-on:
15 mins
total:
1 hr 10 mins
Yield:
Serves 6 (serving size: 1 thigh)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 450°.

  • 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.

  • 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.

Nutrition Facts

240 calories; fat 13.3g; saturated fat 3.6g; mono fat 5.6g; poly fat 2.7g; protein 20.8g; carbohydrates 8.7g; fiber 0.2g; cholesterol 120mg; iron 1.3mg; sodium 494mg; calcium 14mg.
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