1 lb boneless skinless chicken thighs (remove all visible fat)
1⁄2 cup soy sauce
1⁄2 cup packed brown sugar
1 garlic clove, minced
1 teaspoon freshly grated gingerroot
1 green onion, white and green parts, minced
1⁄2 cup whiskey (rye, bourbon, whatever you like)
2 tablespoons white wine
Prep: Debone and skin your chicken (if you don't have boneless, skinless pieces on hand).
In a glass bowl, combine all marinade ingredients. Add chicken thighs to marinade, turning to make sure all meat comes into contact with marinade.
|I don't always have fresh gingerroot, so I keep ginger paste |
on hand - available from Asian markets.
|Use the whiskey of your choice.|
|White cooking wine.|
|Make sure chicken is covered in the marinade.|
Preheat oven to 350 degrees F.
Place chicken in an oblong casserole dish; drizzle half the marinade over thighs (you can use more than half, if you want); discard the remaining marinade.
|For easier clean-up, I lined my casserole dish with foil with cooking spray on it.|
|Use at least half of the marinade to pour over the chicken before baking.|
|Take out of the oven a few times while cooking, in order to baste.|
NOTE: Thighs can also be grilled. You can use the marinade for basting BUT there is a danger of cross contamination, so you MUST bring the marinade to a boil and then let it boil for a full 5 minutes. It can then be used to baste the thighs on the grill.
Now, this is not part of the original recipe, but AFTER baking, I threw the meat in a grill pan, just for a few minutes to get a few grill marks (my personal preference for presentation).