You probably know chicken.
You probably know it’s pretty easy to make, it’s almost always savory, and it plays nice with a bunch of different other foods.
While I’ve been mostly vegetarian/vegan lately, I do enjoy some nice, responsibly-raised chicken once in a while. I usually go for the chicken breasts (lean and mean) — but chicken thighs are great because they’re very tender, they’re less expensive, and it’s hard to dry them out on accident.
Spiced Chicken Thighs
This recipe gives a slightly spicy, mostly savory taste. Obviously, you can change up the specific spices. When I make chicken, I just go through my spice cabinet and throw in every spice that I think tastes good with chicken. I like this combo in particular.
- 1 lb chicken thighs
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tbsp sugar
- dash of salt & pepper, garlic powder, cumin, cayenne powder
1. Marinate chicken in 1/2 cup soy sauce + 1/2 cup water + 1 tbsp sugar. It’ll make the chicken more flavorful, don’t neglect this!
2. Preheat oven to 340°F. This is the temperature I use when I’m too lazy to stand there for two more seconds to bump it to 350°F.
3. Season the chicken with everything.
3. Put it on the skillet and sauté both sides. Brown it as much as you want; it won’t brown any more in the oven.
4. Pop in the oven for 15-20 minutes. And then open up the oven and find this…
Look at those sizzling juices. It’s glistening. And it smells so darn good.