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.
- Ready In:
- 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.
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These were absolutely incredible. Used boneless chix breasts and made a mushroom gravy out of the marinade. First put the whole thing into the crockpot for 2.5 hours, then cooked-covered-on stovetop for 1/2 hour. Thickened marinade w/ flour & added a few handfuls of mushroom chunks. My husband now thinks I'm some sort of kitchen genius. Served with Bird's garlic mashed potatoes for a delicious meal. Thanks! :)