Baked Chicken Thighs

Baking and broiling are  healthier alternatives to frying.  I like these methods of cooking, too, because they leave me time to do other things as I don’t have to hover in the kitchen while waiting for the food to cook. And besides, I still haven’t gotten over my fear of oil splatters, so I as much as I can, I avoid frying.  *wink*

Here’s something simple you can do with chicken (and pork chops, too!)

Rub the chicken pieces with salt and pepper and marinate in soy sauce, lime (or lemon) and lots of garlic.  Yes, it’s like baked adobo sans the bay leaves and whole peppercorns.    Refrigerate the chicken in the marinade for an hour (longer for more flavor!) turning over the pieces every now and then. Transfer the chicken pieces to a baking dish and bake for 45-60 minutes at 350 degrees F.  Brush some of the marinade on the chicken every so often.  Check for doneness by inserting a bamboo stick at the thickest part of the chicken.  If the juice that comes out is still pink, that means your chicken not quite ready yet.  Extend the baking time for another 15 minutes.  Then check again for doneness.  If the juice that comes out is clear, then your chicken’s ready, otherwise, you have to extend the baking time again. *wink*

Serve with steamed rice or mashed potatoes and perhaps a side of salad.

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One Response to “Baked Chicken Thighs”

  1. […] it the night before as school mornings tend to be hectic.  What’s in the rice?  Left over baked chicken thighs, canned peas and corn, carrot slices, a little soy sauce and a dash of salt.  And before […]

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