Sweet-Spicy Glazed Chicken Thighs

Sweet-Spicy Glazed Chicken Thighs

A bold marinade adds depth of flavor to the meat in a short amount of time.

“The glaze for these tender chicken thighs is made with apple cider vinegar, which can help keep your gut healthy and promote better digestion,” says San Francisco-based chef Lynda Marren of Just Add Salt. “Plan for two thighs per person because they are much smaller than breasts.”

Serves 2

This recipe is part of our meal prep series. For the full plan click here.

For the marinade:

  • 1 garlic clove
  • ¼ serrano chile, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1 teaspoon honey
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper

For the glaze:

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 small garlic clove, minced

For the chicken:

    Directions

    1. Preheat oven to 400 degrees.

    2. Place all ingredients for the marinade in the bowl of a food processor and puree until smooth.

    3. In a small bowl, whisk all ingredients for the glaze together; set aside until ready to use.

    4. Place chicken thighs in a sturdy plastic bag and add marinade. Squeeze air from bag and seal. Massage marinade into chicken. Refrigerate for 20 minutes.

    5. Remove chicken from the marinade and gently pat dry with a paper towel. Place on a baking sheet lined with parchment paper, keeping at least an inch between each thigh. Season with additional salt and pepper.

    6. Bake chicken in the oven for 20 minutes. Check thighs at thickest part with an instant-read thermometer and when the temperature reaches 160 degrees, turn broiler to high and drizzle chicken with honey-apple cider vinegar glaze. Broil tops of thighs for two to three minutes. Remove from heat and store in an airtight container.

    To Serve

    1. Warm chicken in the microwave for 90 seconds and drizzle with remaining honey-vinegar glaze as desired. Serve it with the grain of your choice and fresh spring crudités like sugar snap peas and carrots.

    Photography and styling by Julia Gartland