Baked Curry Chicken Thighs
Ready In: 50 mins
Serves: 4
Yields: 8 thighs
Ingredients
- 1⁄8 cup sugar
- 1⁄2 cup white vinegar
- 1⁄3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon ground mustard
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 lbs boneless skinless chicken thighs
Directions
- Combine the first 10 ingredients in a resealable plastic bag or shallow glass container; mix well.
- Rinse and dry the chicken thighs and add to the marinade (I did not do this but I suggest setting some of the marinade aside so that you can baste the chicken toward the end of the cooking time).
- Seal or cover and refrigerate for 1-2 hours.
- Place the chicken in a shallow baking pan and spoon additional marinade on top of chicken.
- Cover with foil and bake at 400 degrees for 35 minutes.
- Uncover, spoon reserved marinade on chicken and continue baking uncovered for an additional 10 minutes.
- Remove from oven and let sit for 5 minutes.
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