Sunday, March 13, 2011

Easy Baked Chicken Thighs

Had to use the rest of the value pack of chicken thighs, so threw this in the oven for a quick meal and leftovers. Next time I'd throw in some chopped carrots on the side.
  • 3 T garlic, minced
  • 2 T soy sauce, low-sodium
  • 1 T worcestershire sauce
  • 1 T dried parsley
  • generous sprinkling of black pepper
  • 1/3 c butter
  • 6-8 boneless skinless chicken thighs
  1. Microwave garlic, sauces, parsley, pepper and butter for 1:30. Stir until all the butter is melted.
  2. Grease baking dish.
  3. Space chicken thighs out in dish and then pour a spoonful of sauce on each thigh. Save remainder of sauce for basting later.
  4. Bake at 350F for 20 minutes. 
  5. Baste with remaining sauce.
  6. Bake at 450F for 10 minutes.
  7. Server over rice with vegetables.
Notes
*** Overall, **** for ease of preparation
4/27/11 Made it again. Threw in broccoli on the steamer attachment of the rice cooker. Quite a nice complete meal with very low prep time. Might upgrade to **** rating overall.

Variations
Broil for last 10 minutes. 
Bake at 375 in three 15 minute batches, basting each time.
Broil for 20 minutes. (Careful of smoking issues, or burning the garlic).
Use all soy instead of worcestershire. Substitute balsamic vinegar for the worcestershire.
Use rosemary instead of parsley.

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