Prep 24 hrs
Cook 1 hr
Yes, chicken thighs have more fat than chicken breasts, but the meat is so tasty. It usually costs less, too. If you wish, though, you can use this marinade on chicken breasts, or even pork chops.
- 1 lb boneless skinless chicken thighs (remove all visible fat)
- 1⁄2 cup soy sauce
- 1⁄2 cup packed brown sugar
- 1 garlic clove, minced
- 1 teaspoon freshly grated gingerroot
- 1 green onion, white and green parts, minced
- 1⁄2 cup whiskey (rye, bourbon, whatever you like)
- 2 tablespoons white wine
- In a glass bowl, combine all marinade ingredients.
- Add chicken thighs to marinade, turning to make sure all meat comes into contact with marinade.
- Cover tightly and refrigerate for several hours; overnight is fine; turn chicken pieces occasionally.
- Preheat oven to 350 degrees F.
- Place chicken in an oblong casserole dish; drizzle half the marinade over thighs (you can use more than half, if you want); discard the remaining marinade.
- Bake thighs for one hour, basting frequently.
- Thighs can also be grilled; use the marinade for basting BUT there is a danger, so you MUST bring the marinade to a boil and then let it boil for a full 5 minutes; it can then be used to baste the thighs on the grill.
Very easy, nice sauce when it is done. I marinated overnight, served with rice and broccoli for a nice, light dinner. Thanks! Chivas Regal was the booze.
wow is this good! Whip this together the night before to marinade and you have a great meal. Well worth trying.
The chicken was tender but I overdid the whiskey.. it was very loud in flavor. We didnt enjoy, but I used the chicken the next day to make quesadillas.. very yummy the next day. The next time i will measure my ingredients.