Sticky Soy-Hoisin Chicken Thighs



I like recipes that are easy and flavorful. My go-to recipes are ones that I've made many times with consistently delicious results. This recipe for chicken thighs comes from Cooking Light. The great thing is the marinade becomes the glaze so you only have to measure and mix things once. And while I'm someone who does most of my cooking on Sunday and just reheats leftovers throughout the week, this is a pretty easy weeknight dinner as everything can be ready in about an hour.


Although the recipe doesn't specify, I find that using skinless, bone-in thighs work well and I don't miss the skin. I also find that the marinade is generous enough that I can make at least eight thighs (instead of the six called for in the recipe). Other than that I more or less follow the recipe as written.

In order to cut down carbs I've started making cauliflower rice. And if you don't have a food processor, it's pretty easy to find in the freezer section of most grocery stores. It will never taste like rice but I personally like cauliflower so I don't mind replacing rice once in awhile. All in all in makes for a pretty healthy and satisfying dinner.




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