Garlicky Asian Chicken Thighs

Most days I have zero ideas what I’m making for dinner.  So I take out a package of chicken and hope for the best.  Some days I get zero complaints.  Which is crazy because I have two picky tiny humans.  One of which likes meat and one of which likes cheese and carbs.  So it’s kind of hard to find a happy medium.  I usually try to make some type of protein and some type of veggies with a little side of carbs.  It’s all about balance.  And I usually tell them that’s it…you get what you get and you don’t get upset.  Or whatever that saying is…who knows.

Anyways, the other day, I took out some chicken thighs.  Which happen to be my favorite type of chicken to cook with since they’re pretty hard to screw up.  And I put them in a little “Asian marinade” which to me means garlic, soy sauce, rice vinegar, sesame oil and a little bit of brown sugar.  It’s weird because I was just throwing things in there.  And I left those chicken thighs in the marinade for a few hours.  And all of a sudden I had clean plates and zero complaints.  Which was almost a Christmas miracle…if it was actually Christmas.

In a gallon sized ziplock bag, place chicken thighs, soy sauce, rice vinegar, sesame oil, brown sugar and garlic.  Mush it around until all the chicken thighs have been well coated.  Leave sit in the refrigerator for about 4-6 hours.  Remove it about a half hour to an hour before you want to cook.

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Pour into a glass baking dish.  Adding the marinade is OK, but you don’t have to add it all.

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Bake at 375 degrees for about 35-40 minutes until the chicken is cooked.  Sprinkle with green onions and sesame seeds.

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Serve and enjoy!

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Recipe:
1 1/2 lbs chicken thighs
1/2 cup soy sauce
2 Tablespoons sesame oil
2 Tablespoons light brown sugar
1 Tablespoon rice vinegar
1 Tablespoon minced garlic (I used the stuff from a jar for convenience)
*chopped green onions and sesame seeds (optional) for serving

In a gallon sized ziplock bag, place all ingredients including the chicken.   Mush around until the chicken thighs have been well coated.  Place in refrigerator for 4-6 hours.  Remove about 1/2 hour to an hour before you want to bake.  Pour chicken and as much marinade as you want to in a glass baking dish.  Bake at 375 degrees for about 35-40 minutes (until chicken is cooked).  Serve with green onions and sesame seeds if desired.

Enjoy!
Caroline