How to Bake Chicken ThighsSearching 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.
-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 can (141/2 ounces) chicken broth with roasted vegetables and herbs
- 1/2 cup frozen peas
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Step By Step
Heat oven to 375 degrees. Coat a baking dish with nonstick cooking spray.
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.
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.
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.