does anyone have a good oven recipe for chicken thighs?

Answer 1

Korean Roasted Chicken Thighs

Ingredients:
8 chicken thighs, skin on
1/2 cup soy sauce
1/2 cup minced green onions
3 tablespoons sesame oil
3 tablespoons honey
2 teaspoons minced garlic or 1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Preheat oven to 375 degrees.
Place chicken skin side down in a large baking dish.
Combine the remaining ingredients in a bowl and then pour on top of the chicken.
Bake uncovered for 45 minutes.
Turn the chicken over in the dish and bake for another 15 minutes.

Answer 2

1

Answer 3

Meanie's General Tso's Chicken
40 min 20 min prep 4 servings

1 lb chicken thighs, boned and cubed
3 eggs, beaten
1/2 cup cornstarch, plus
2 teaspoons cornstarch
5 dried chili pods
1 1/2 tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce

In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
If the mixture is too thick, add some vegetable oil to separate the pieces.
In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
Fry the chicken in small batches, just long enough to cook the chicken through.
Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
Return the chicken to the wok and stir-fry until the pieces are crispy brown.
The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes).
Serve immediately.
Serves 4, along with steamed broccoli and rice.

Answer 4

Delicious and healthy recipe, with only 6 grams of fat per serving !

1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Honey-Mustard Sauce, recipe follows

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.


Honey-Mustard Sauce:
1/2 cup Dijon mustard
1 tablespoon mayonnaise
3 tablespoons honey
In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups

Answer 5

1. Marinate in teriyaki sauce and bake. Garnish with sliced green onion and sesame seeds.

2. Make home marinade: soy sauce, rice wine, sesame oil, white pepper.

3. Top w/ honey mustard.

4. Dip in sour cream or buttermilk and coat with bread crumbs, crushed corn flakes or honey nut flake cereal.

You can add Tabasco to the sour cream or buttermilk and seasoning to the bread crumbs for a spicier oven fried chicken.

5. Bake in a bit of vermouth and butter w/ tarragon. Easy, tasty & different.

Answer 6

Very simple one; chicken pieces, king kooker cajon seasoning (from Bass Pro Shop). Preheat oven 375 , chicken on baking sheet, sprinkle and or rub on seasoning that's it. 1 hour baking time. Very good , very simple.

Answer 7

Simple & delicious:
Cover them with a mix of half water & half soy sauce, and bake at 400 for 45 minutes. Turn a couple times to brown evenly.

Answer 8

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