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I make this chicken way ahead of time and let it cool completely before serving. It is juicy and perfect for an early summer lunch, perhaps with some cornbread.
For the marinade:
Combine the ingredients for the marinade in a large bowl. Add the chicken thighs, cover the bowl, and let it sit at room temperature for 15-30 minutes.
Preheat the oven to 350 F. Combine the ingredients for the dredging in a shallow bowl or a pie plate. Remove the chicken from the marinade. Coat each chicken thigh in the flour mixture and place in a rimmed baking sheet that you’ve lined with parchment paper. Any size will do as long as it is big enough to hold all of the thighs without them touching or overlapping too much. Repeat with all of the thighs.
Once all of the thighs are dredged bake them in the oven for about 30 minutes on just the one side, or until the chicken appears to be cooked through but is not yet any darker than golden brown on the outside. Flip the thighs carefully, so as not to dislodge the crust, and bake for about 10 more minutes, or until the chicken is golden on both sides.
Turn the oven up to 475 F or broil and place the chicken on the higher rack. Make sure your parchment paper doesn’t extend high enough that it could catch on fire. Broil for about 3 minutes, or until the chicken is bubbling and brown on top. Flip the thighs and broil for another 3 minutes or until that side is bubbling and brown as well.
Remove the thighs from the oven and place them in a single layer on a cooling rack over another rimmed sheet pan. Let them sit for at least an hour or until the chicken is cooled and any excess juices have dripped off. Refrigerate until ready to serve. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!