Name: Soy-Ginger Glazed Chicken Thighs
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 6
Cuisine: Asian
Ingredients: Bir Chicken Thighs With Pollo Asado Marinade; Colo-Pac Produce, Inc. Shallots Onions; Wan Ja Shan Soy Sauce; Christopher Ranch Organic Chopped Ginger; Signature Farms Lemon Juice; Elephant Garlic; Han D Pac Cayenne Chili; Sue Bee Honey, Hot; Taaza Butter, Clarified, Ghee; Organic White Onion

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Preheat the oven to 425 degrees.
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Pat the chicken thighs dry with a paper towel. Spray a rimmed baking sheet or shallow baking pan with cooking spray or line with a sheet of parchment. Arrange the chicken in the pan and tuck the shallot quarters in and around them.

Whisk together the soy sauce, ginger, lemon juice, garlic and cayenne in a small bowl. Pour the sauce over the thighs, turning them to coat both sides, then turn skin-side up. The chicken can marinate up to 24 hours ahead in the refrigerator before baking.

Bake 30-35 minutes, until the skin is puffed and golden brown. Remove the pan from the oven.

Carefully pour the pan juices into a small saucepan and stir in the honey and butter. Bring to a boil and cook about 5 minutes, or until it reduces by a third (watch the pot and lower the heat slightly so it doesn't boil over).

Pour the reduced sauce over the chicken thighs and put them back in the oven to bake 5 more minutes.

Sprinkle the green onion over the chicken and serve.

Soy-Ginger Glazed Chicken Thighs

Serves 6

5 mins prep

40 mins cook

45 mins total

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