These are skinless and boneless thighs. The dark meat is rich and delicious!
So gather up the ingredients and let's get cooking.
6 Chicken thighs
1/4 C. low sodium Soy Sauce
2 Tbl. Rice Vinegar
2 Tbl. Brown Sugar
2 garlic cloves, grated or minced
1 tsp. grated fresh ginger root
1/4 tsp. Red Pepper Flakes.
Combine the marinate ingredients, mix well, and pour into a zip lock bag.
Throw in the chicken thighs, mush them around.
Seal the bag and into the fridge for 2-4 hours.
Here's a close up on grating the ginger root, do the garlic the same way!
Time's up! Take the chicken thighs out of the marinate,
and arrange them on a broiler pan.
Turn the oven broiler on high and broil these for 8 - 10 minutes,
flip them over and broil for another 8 minutes. They will be really tender!
The finished product. Tender and very flavorful.
Note: sprinkle on some sesame seeds.
There was fresh asparagus at the store today,
so along with the chicken I made this salad:
Slice some asparagus spears crosswise into about 1 1/2 inch slices
Slice some mushrooms, and halve a few grape tomatoes.
Steam the asparagus until tender crisp,
and saute the mushrooms in olive oil until tender.
Mix up the dressing:
1 part soy sauce, 1 part oyster sauce, 1 part olive oil, 1 part honey.
Pour on the dressing, toss and mmmmmmm.
Serve this salad cold or at room temp.
Enjoy, friends!
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