Thanksgiving Dinner: Honey Garlic Chicken Thighs

This year, I decided to kick it into gear and make an actual Thanksgiving Dinner for me and my boyfriend.  Every year its tradition for us to go on a hike. This year we did another event (I’ll post it up real soon)  the night before so we took it easy: went out for a little shopping and then came back to prepare for dinner.  Dinner had its problems and some of the food was delayed.  I wasn’t too happy about that but still, my boyfriend was very encouraging and patient with it all.  After all, the food all turned out pretty tasty.

So are you wondering whats on the menu for my Thanksgiving Dinner yet?

Here it is:

Minestrone Soup (as the recipe before, still without turkey and pasta included)

Penne Rigate with Pesto

Oven Baked Turkey Thigh (that was  big one….)

Honey-Garlic Chicken Thighs/Drumsticks (recipe below)

So the star of this post is in fact, the Honey-Garlic Chicken Thighs/Drumsticks.  Originally this recipe is made for Chicken Thighs and to be made on the grill.  However, its too cold for the grill, even if I had one so I just did it in a pan.  Also, I used Chicken Legs so I split it down the middle and had 4 thighs and 4 drumsticks.  Please note that you need to marinate the meat at least 4 hours and preferably overnight so budget your time accordingly.

Here’s the recipe from Looneyspoons Collections by Janet & Greta Podleski:

Recipe name: Honey, I Shrunk My Thighs!

Makes 6 servings

Ingredients:

12 bone-in chicken thighs, skin removed (about 3lbs/1.4kg)

1/2 cup liquid honey

1/4 cup hoisin sauce

3 tbsp freshly squeezed lemon juice

3 tbsp reduced-sodium soya sauce

1 tbsp minced garlic

2 tsp gingerroot

1/2 tsp each ground curry and ground coriander

1/8 tsp cayenne pepper

 

Directions:

1) Arrange chicken thighs in a shallow glass dish.  Whisk together all remaning ingredients in a small bowl and pour over chicken.  Turn pieces to coat both sides with marinade.  Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.

2) Preheat grill to medium setting.  Remove chicken from marinade and place on a grill rack that has been lightly brushed with oil.  Grill thigs for about 10 minutes per side.  Be careful not to burn them.  Serve hot.

Easy, right? I’m starting to really appreciate easy cooking since I’m not that good at it.  This one is awesome. I love learning near marinades for chicken.  I already have one which is similar and I used that one for the turkey this time, adding  a little twist of course.  For this chicken, I also had to make some adjustments to the marinade.  I didn’t have lemons so I couldn’t squeeze fresh juice but I used lemon juice.  I also used normal soya sauce and omitted cayenne pepper.  Everything else remained the same for the marinade.

For the cooking, well, I simmered the chicken in a pan instead of grilling it, for about 20-30 mins on low-medium heat.  It turned out amazing.  My boyfriend is already asking me to do this a second time.  Even though, it turned out that there were little time frame errors and this meal took a bit longer to do.  It was still a nice result. This is a nice little recipe and I do recommend for you to try it out my way.  I’m sure the original will taste awesome too.

Whether you do it in the grill or in the pan, tell me how  it turns out.  Are you going give this a shot eventually one day?

 

 

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