With a bit of delay this week but I am here. Hope you had a great Thanksgiving and are not overwhelmed yet by all the party plans, shopping, Christmas decoration and recipe search for what kind of cookie to bake next (which I am).

If you are, well, here is an easy recipe to make your days go smoothly; just because there are a couple weeks ‘til Christmas and we still have to feed ourselves, right? And as a variation, you can replace chicken thighs for wings and get a great appetizer.

Don’t know why but I have a feeling you are going to try both! So, no more talk today, let’s go to the recipe!

Cider-glazed chicken thighs

Serve 4
8 bone-in, skin-on chicken thighs, trimmed

1 tbsp salt

4 garlic cloves

1 lime

½ tbsp freshly ground black pepper

3 medium scallions (more for garnishing)

2 tbsp oil

½ cup water

Glaze

3 cups apple cider

3 tbsp rice vinegar

3 tbsp soy sauce

2 tbsp finely grated ginger

1. Start with marinade. Blend together water, oil, garlic, scallions, salt and black pepper. Place chicken thighs in a glass bowl or zip bag and mix in the marinade. Let it stand in the fridge for at least 2 hours or up to two days.

2. For the glaze, boil all ingredients together in a medium saucepan until reduced to about a quarter or 2/3 cup. Reserve (keep in the fridge if you are planning to use it on the next day).

3. Position a rack about 7 inches from the broiler and heat the oven to 450°F on the broiler position. Lightly oil the top of a broiling pan (you can use a rack over a sheet pan as well – see the photos).

4. Arrange chicken thighs, skin side up, on the pan and roast until skin is crispy and slightly brown, about 8-10 minutes. Turn each piece and broil for 5-8 more minutes.

5. Remove chicken from oven and brush with half of glaze. Broil for 2 minutes. Turn chicken over again (skin up) and brush with remaining glaze. Broil for two more minutes or until skin is crispy and dark brown – don’t over broil).

6. Remove chicken from oven, toss with scallions and serve immediately.