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
8 bone-in, skin-on chicken thighs, trimmed
1 tbsp salt
4 garlic cloves
½ tbsp freshly ground black pepper
3 medium scallions (more for garnishing)
2 tbsp oil
½ cup water
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.