This is one of those recipes that was just created out of nowhere.
I’ve been buying chicken thighs because they are sooo juicy and, I can get 12 thighs for less than $5!
If you read my last post you know that I’m also trying to be healthier.
I want to cook healthier, and have it still be enjoyable.
I want to cook food with flavor and zing and wow and be able to enjoy it and not feel guilty about it, too.
Now — y’all don’t worry 😉 I’m not abandoning my southern roots, I’m just going to teach myself, and hopefully y’all — how to have good comfort foods, new and traditional — and enjoy them without all as much 😉 guilt.
I am the queen (not officially, never crowned) of pantry cooking.
I get a bit of a thrill out of opening my cabinets and pantry and fridge and seeing what’s in there — it sets my mind whirring and honestly, gets my adrenaline up a bit 😉 I love playing with seasonings and textures and scents and…. sorry, I digress
Last night, I had chicken thighs and a hankerin’ for something a bit spicy and savory and sweet.
This is what I made out of what I had on hand.
I don’t have the normal step by step pictures to accompany this recipe — which, I think means I’m going to have to make it again DARN 😉
I minced 10 garlic cloves and chopped one medium yellow onion
Combine the onions and garlic with 3 chopped chipotles in adobo sauce, 1/4 C worcestershire sauce and 3/4 C apple butter.
Place 8 chicken thighs in a big plastic baggie with your prepared marinade and squish and squoosh it all around until you’ve massaged all the marinade into the thighs and they’re completely covered; place the baggie in the refrigerator for at least 2 hours.
Turn the oven onto 425.
Line a 9X13 dish with foil, spray and then place the chicken thighs skin side up in the dish. Cover with the remaining marinade and bake 30 to 45 minutes or until the middle of the chicken reaches 165 F.
Allow the chicken to rest for 5 minutes so that the juices will go back into the meat. Oh, this is SO worth the wait.
Resist the urge to dive in and lick the chicken.
Y’all think I’m kidding — I’m not.
My kitchen smelled so good this morning that I had leftover chicken for breakfast.
What? Breakfast is the most important meal of the day! Protein people — protein.
- 8 chicken thighs
- 3 to 5 chipotles in adobo sauce, chopped (depends on your heat tolerance)
- 1 medium yellow onion, rough chop
- 10 garlic cloves, minced
- ¼ C worcestershire sauce
- ¾ C apple butter
- *optional tsp of salt
- Mince the garlic, chop the chipotles and rough chop the onion
- Combine the garlic, onion, chipotles, worcestershire and apple butter in a dish and mix.
- Put the chicken thighs in a bag and add in the marinade, squish and squoosh and massage the marinade and chicken thighs until they’re fully covered.
- Refrigerate for at least 3 hours.
- Preheat oven to 425
- Line a 9X13 dish with foil, spray it with cooking spray
- Place the thighs skin up in the dish and cover with the marinade
- Bake for 30 to 45 minutes or until the internal temp is 165 F
- allow to rest for 5 minutes so the juices can go back into the meat (trust me, it’s worth the wait)