Asian Spicy Chicken Thighs
photo by TFCurtis
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 2 skinless chicken thighs
- 29.57 ml olive oil
- 4.92 ml soy sauce
- 4.92 ml garlic powder
- 4.92 ml ground ginger
- 4.92 ml french bold spicy brown mustard
- 0.25 ml salt
- 4.92 ml spice island Thai seasoning
directions
- Mix all the ingredients in a small bowl (except for the chicken thighs).
- Pour the mix into a ziplock plastic sandwich bag.
- Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
- Place the second thigh in the bag withg the first and coat thoroughly.
- Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
- On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
- Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
- Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
- Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.
Reviews
-
Would have rated this higher but lacked oven temp so I had to take a point off. I used skin on, bone in chicken thighs and substituted Chili Powder as another review for the Thai Seasoning. Kind of scared it would be spicy hot, I am a wimp, my husband not. They were not! In fact they were just right yet spicy different. I baked 45 min at 375. Skin was crunchy and inside was nice and moist. Could taste hints of all the seasoning and a great blend. Thanks TF!
Tweaks
-
Would have rated this higher but lacked oven temp so I had to take a point off. I used skin on, bone in chicken thighs and substituted Chili Powder as another review for the Thai Seasoning. Kind of scared it would be spicy hot, I am a wimp, my husband not. They were not! In fact they were just right yet spicy different. I baked 45 min at 375. Skin was crunchy and inside was nice and moist. Could taste hints of all the seasoning and a great blend. Thanks TF!