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12 skinless, boneless chicken thighs
1/4 cup soy sauce
2 tbsp honey
3 large garlic cloves, or 2 tsp bottled chopped garlic
2-in. piece fresh peeled ginger, or 2 tsp bottled chopped ginger
2 tsp Tabasco sauce
Preheat oven to 425F (220C). Place chicken in an ovenproof dish, just large enough to snugly hold it, such as an 8-inch (2-L) square baking dish. In a small bowl, stir soy sauce with honey. Mince fresh garlic and finely grate ginger. You should have about 1 tablespoon (15 mL) freshly grated ginger. Stir into soy sauce mixture along with Tabasco. Pour over chicken. Turn pieces to coat.
Bake, uncovered, in centre of 425F (220C) oven until chicken is springy when pressed and sauce is bubbly, from 30 to 35 minutes. Turn chicken halfway through cooking and baste with pan juices. To serve, skim fat from pan juices and pour over chicken or use as a dipping sauce. Great with new potatoes or rice.
Calories 237, Protein 34g, Carbohydrates 11.3g, Fat 5.6g, Fibre 0.2g, Sodium 1194mg.
Perfect for a fast weeknight dinner, these juicy thighs leave you with only one dish to clean up and they take only five minutes to get ready for the oven.