How to Bake Chicken Thighs
Searching for a little variety regarding how to bake chicken thighs? Sweet and spicy is a great way to go. Baking seals in chicken's natural juices and flavor, and thigh meat is particularly flavorful and well-suited to absorbing marinades, whether you let the thighs chill in the mixture for a while or just brush it on before baking.

When you bake chicken thighs you can have a meal for four on the table in 45 minutes. Plus, the prep time is minimal, even if you prefer to remove the skin from the thighs yourself rather than buy skinless ones, and cleanup is a snap. If you want to go the extra mile, bone the thighs before cooking (remember that boneless thighs cook more quickly than bone-in, however). This is a good option for meals that include children, sparing everyone the trouble of getting the meat off the bone.

Transcript
-Hey everyone, I'm Judith. Today, I'm gonna be showing you how to make Sweet and Spicy Chicken Thighs, really fun and flavorful chicken dish. So what you're gonna need for this is 6 bone-in skinless chicken thighs. We have here 4 2-1/2 of chicken broth, 2 tablespoons of soy sauce, 2 teaspoons of mustard, 2 teaspoons of honey, 1/8 teaspoon of black pepper, 1/4 teaspoon of salt, 3/4 cup of barley, and 1/4 cup of frozen peas. Now, have preheated my oven to 375 degrees Fahrenheit to be getting that nice and warm for our chicken. I have right here a baking dish, which I have lightly sprayed with cooking oil spray. So, what we're gonna do first of all was just gonna place our chicken into our baking dish like so, there we go. This is a really quick and simple and fun recipe, very flavorful if you like that sweet and spicy kind of flavor in your mouth. Alright, we'll put that to the side for the moment. Now, we're gonna mix up our sauce. So, in goes the soy sauce, the mustard goes in there too, and the honey, and this is gonna be a wonderful sauce to brush over the chicken. So, we're gonna give that a nice little mix up altogether. We're gonna spread half of the sauce onto our chicken thighs right now. So remember, we only wanna do half right now because we're gonna bake this for 15 minutes and then after 15 minutes, we're gonna spread on the other remaining sauce on top, both sides. Great, so this is not ready to go in the oven at 237 degrees Fahrenheit for 15 minutes. After 15 minutes, we'll take it out, spread on the rest of our sauce and put it back in for another 15 minutes. While the chicken is in the oven, it's ready prepare our barley. Now, we're using barley instead of rice at it's a really nice alternative go, you know, the normal rice and chicken. It's actually a serial grain and just works beautifully really flavorful and very healthy and you can actually find this at most health food stores. So, what we're gonna do is get our saucepan and instead of using water with out barley, we're actually gonna substitute water with our chicken broth instead and that is just gonna give even more flavor to our barley. So, we're gonna let that heat up and once that's boiling we're gonna put in our barley and cook it for 25 minutes. So, the remaining 5 minutes the barley has been cooking, we're then gonna add in our peas and our salt and pepper and that should be it. We'll we've taken our chicken out of the oven now. They were in there for another 15 minutes after we basted them with the rest of our sauce and that is done. It's cooked all they way through, smells beautiful, that sweet and spicy smell is just fantastic. Barley is done too, we mix up those peas with it in the last 5 minutes as well as the salt and pepper and so we placed it in there and that's just gonna go wonderfully with the chicken. So, we'll just serve that up onto a plate right there and I like getting some of that extra sauce on the top of the pan, like so, yummy. We'll spoon it a bit of that barley and peas and that is a nutritious and really delicious dinner. There you go everyone. That's how you make your Sweet and Spicy Chicken Thighs.
What You'll Need
  • 2   tablespoons light soy sauce
  • 2   teaspoons honey
  • 2   teaspoons spicy brown mustard
  • 6   skinless bone-in chicken thighs, about 5 ounces each
  • 3/4  cup barley
  • 1  14 1/2 ounce can chicken broth with roasted vegetables and herbs
  • 1/2  cup frozen peas
  • 1/4  teaspoon salt
  • 1/8  teaspoon black pepper


Step By Step
1
Heat oven to 375 degrees . Coat a baking dish with nonstick cooking spray.
2
In a small bowl, whisk together the soy sauce, honey and mustard. Place the chicken thighs in the prepared baking dish. Brush the thighs with half of the soy sauce mixture. Bake at 375 degrees for 15 minutes. Brush the chicken with the remaining soy sauce mixture and bake for an additional 15 minutes.
3
While the chicken is baking, prepare the barley following package directions, substituting the chicken broth for water. Stir in the peas, salt and pepper during the last 5 minutes.
4
Serve 4 pieces of chicken with the barley. Makes 4 servings plus leftovers.


Pull the chicken thighs off the bone and served the meat on a Kaiser roll or hamburger bun with coleslaw for a new twist on a barbecue chicken sandwich.
More Recipes
Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.
Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with these spice-rubbed chicken thighs.
If you like, fix this saucy chicken curry with boneless chicken thighs. Just reduce the cooking time to 10 minutes after adding the chicken broth.
Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.
Give these zesty chicken thighs a head start by partially cooking them in the microwave. Then finish them on the grill with the onion-stuffed potatoes.
This sweet and salty sauce with dried cherries and port is wonderful over succulent chicken thighs. It's also great with lean pork or chicken breast. Substitute cranberry juice for the port if you prefer. Serve with farro tossed with chopped pistachios and fresh herbs and steamed green beans.
Producers in France's Jura region age whites in oak barrels for years. The resulting wines have both bracing acidity and a rich texture that Brad Ball, owner of Social Restaurant + Wine Bar in Charleston, South Carolina, loves with these crispy chicken thighs.
The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.
With pancetta, goat cheese and kalamata olives, this chicken dinner is loaded with flavor.
The mild licorice-like flavor of fennel tastes terrific with the pears in this family-pleasing dish. Because the pears are dried rather than fresh, you can make this chicken any time of year.
A spicy chutney glaze flavors this easy grilled chicken dish.
The sauerkraut and spaetzle pasta in this slow cooker recipe are regarded as traditional German fare.
Saffron colors this Spanish dish a sunny yellow. This prized spice is actually the dried stigmas of the crocus flower, which must be handpicked. It takes bout 250,000 stigmas make a pound of saffron, but the flavor is well worth the price.
The yogurt in this spicy marinade helps tenderize the chicken and brings lots of tangy flavor to the dish.
Peas and barley make a good side dish for the chicken in this dinner recipe.

shop our favorite products