Sunday, March 30, 2014

Dijon Chicken


So easy and quite tasty.

  • Boneless Skinless chicken thighs- 1 package
  • Dijon mustard- 1/2 cup
  • Maple syrup- 1/4 cup
  • Rice/rice wine vinegar- 1 tablespoon  ( i substitued apple cider vinager+pinch of sugar)
  • Fresh rosemary (or rubbed sage)
  • Salt and pepper
Whisk up the Dijon mustard, maple syrup,  and vinager.


Salt & pepper the chicken thighs and arrange in a heavily foiled casserole dish (if you don't foil you'll be cleaning the dish for days).

Arrange the chicken in the dish - cover the chicken with the sauce.

Bake at 450 for 20 minutes then broil for another 20.

Easy Peasy and QUICK prep.

*note: feel free to double the sauce recipe.  I used the above amounts for just 3 thighs because i was just cooking for me and my husband.  If i was cooking the whole package of chicken - I'd double the recipe because I'm a saucy person.

 Make Sauce
Put in the oven - 450 degrees for 40 min total.  
 num num

adapted from http://www.wittyinthecity.com/2011/08/man-pleasing-chicken/ which was adapted from Trader Joes cook book.

Saturday, March 29, 2014

Bourbon Chicken / Shoyu Chicken


Bourbon Chicken
aka Shoyu Chicken
1 cup soy sauce
1 cup brown sugar
1 cup water
4 cloves garlic, minced
1 onion, chopped
1 tablespoon grated fresh ginger root
1 tablespoon ground black pepper
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
(optional but good)
1 teaspoon ground cayenne pepper
(optional)
1 teaspoon ground paprika (optional)
5 pounds skinless chicken thighs

Easy and Yummy chicken.  Mix all ingredients together.  Coat chicken well.  Seal in either  a ziploc bag or a tupperware to marinate the chicken for an hour.

Cook with all marinade in a casserole dish at 450 degrees for 40 minutes.  At 20 minutes you can turn to broil if you want.  I did mine in a casserole dish (below) and used the juices to pour over rice. Feel free to double the sauce ingredients to have more to pour over rice.  Alternatively, you can grill the chicken for 15 minutes.



recipe adapted from allrecipes.com