Tuesday, March 8, 2016

Honey Glazed baked Chicken Thighs

On a recent trip to Winnipeg to visit my sister Rhoda she made these delicious chicken thighs, and I think you'll love this simple, economical and flavourful recipe. 
  • 10-12 bone in, skinned chicken thighs
  • salt and pepper
  • 1/4 cup liquid honey
  • 1/4 cup brown sugar
  • 1/4 cup lemon juice
  • 1 tbsp soy sauce
  • 11/2 tsp curry powder
  • 1 tsp cayenne
  1. If you have thighs with skin still on remove the skin and discard.
  2. Place thighs in a roasting pan and salt and pepper all sides.
  3. Combine remaining ingredients, stir and pour over chicken thighs.
  4. Bake covered in 350ºF oven for 50 minutes. Remove lid or foil cover and bake another 30 minutes.

11 comments:

  1. These look delicious! I've tried making honey-glazed chicken before but it burns and smokes and my smoke alarm in the kitchen goes off! What am I doing wrong??

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    1. Hi Colleen, I've not had the same troubles. Do you cover your pan? I would try adding a little water to your pan if this happens. I hope you have better success.

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  2. I know what you mean. I've had the same problem. There might not be enough liquid in your recipe, which results in the honey charring in the pan. I dilute the honey with a bit of water.

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  3. You say to discard the skin, but don't the pieces in the picture still have the skin on? I'm guessing this would prevent the smoke alarm problem.

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    1. The ones in the photo have the skin removed...but I can see that they almost look like they still have it on. I think it's just the glazing that makes it look that way.

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  4. Thanks for the pointers. I may not have removed the skin previously and that could have caused the burning with too much fat...hhhmmm

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  5. Would this recipe work with chicken wings, and if so, how long would they bake

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  6. I made this the other night with chicken breasts. There was no glazing at all, more like a sauce. Lots of sauce. It tasted fine though. ;-)

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  7. I made these for dinner tonight and they were very good. I did leave out the curry powder and cayenne pepper as we don't care for them. Next time I will bake them just a little less as they were a bit dry.

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  8. I made these with a few alterations. Partly due to our preference and partly due to misreading the recipe. I baked the skinless, bone-in thighs in a covered cast pot (Le Creuset) without the sauce for 50 minutes. Then I drained the fat/juice. I mixed up the sauce but only used half the amount of cayenne that was called for. Poured the sauce over and left the chicken open and continued to bake for about 40 minutes. Next time, I will be more careful and likely do the "open" baking for only 20 minutes. Very, very tasty! And the perfect amount of sauce! The Le Creuset pot always makes everything taste extra-yummy! Thanks for the chicken recipe Kathy. I will definitely add that one to my repertoire.

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  9. Kathy - you always have the best recipes for tasty meats!! I have tried many and ALWAYS love them. I will definitely try this recipe soon. So nice to hear that you had a visit with your dear sister. I so miss reading your blog.

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