I stumbled upon the most appetizing chicken recipe recently on a food blog called The Mess Pot by Jade. Jade describes herself as a Southern Cook living in Northern Illinois, married to the man of her dreams. So sweet - ahhh, to be a newlywed again!
Anyway, Jade's recipe is called Sunshine Chicken, but when my kids walked in the door and smelled what I was cooking, they immediately asked if we were having Chinese for dinner. So considering the fact that I tweaked the original recipe a bit, I'm renaming it Asian Baked Chicken.
I used boneless, skinless chicken thighs - they're cheap and easy (not admirable qualities in most cases, but here it works). I hope you'll give this recipe a try!
Asian Baked Chicken
Makes 3 pounds
- 3 pounds boneless, skinless chicken thighs
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- ground black pepper to taste
- Preheat oven to 350F.
- In a medium bowl, make the glaze by combining the ketchup, honey, soy, and garlic powder; set aside.
- Place boneless, chicken thighs on a cooling rack suspended over rimmed sheet tray (you may want to cover your tray with foil for easy cleanup).
- Season the chicken on both sides with salt and pepper.
- Place chicken pieces onto the cooling rack, presentation side up, and brush with glaze.
- Bake for a total of 45 minutes, basting with additional glaze every 15 minutes.