It’s hard to make dinner night after night and not get bored with the same old recipes. Right around the time dinner rolls around, more often than not I find myself in front of my fridge, trying to figure out what to make that everyone will eat. Just a couple of weeks ago, I was in that same spot, staring at a family pack of skinless, boneless chicken thighs in my fridge without a clue as to what to do with it.
When in doubt, Google it! I surfed around and found this simple recipe for grilled chicken from Rachel Ray. But I had some carnival squash to roast, and I wanted to save time and do everything in the oven at the same time. So after marinating the chicken, I baked it. It seemed a little plain to me though, so I used the leftover marinade to make a sauce and drizzled it over the chicken. Oh my, this is a keeper! I’ve made this recipe a few times since then, and it’s my new favourite chicken recipe.
I’ve made this recipe gluten-free and paleo-friendly, but if that’s not important to you, it’s easy enough to substitute soy sauce for the coconut aminos and cornstarch for the arrowroot starch. Feel free to reduce the red chili flakes or even leave them out entirely if you need to turn down the heat. Personally I like the spice with the sweetness of the honey and balsamic vinegar, but the ground ginger will still give it a little bit of warmth.
I love this sweet and spicy sauce! I could seriously eat anything with it. Just make sure if you’re using leftover marinade that you cook it long enough to kill the bacteria from the chicken! Three minutes ought to do it. If it really concerns you, whip up a double batch of the marinade and make your sauce with the unused marinade instead.
- 3 tablespoons extra virgin olive oil
- 3 tablespoons coconut aminos (or gluten-free tamari soy sauce)
- 3 tablespoons balsamic vinegar
- 2 tablespoons raw honey
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon ground ginger
- 1/2 teaspoon crushed red chili flakes
- 10-12 skinless, boneless chicken thighs
- 1/2 teaspoon arrowroot starch (or cornstarch)
- To make marinade, add all ingredients except for chicken and arrowroot starch into a large mixing bowl and blend well.
- Place chicken thighs in marinade and ensure each piece is coated. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
- Preheat oven to 425 degrees.
- Transfer chicken into a baking dish, reserving marinade, and bake for 25-30 minutes.
- While chicken is baking, transfer leftover marinade into a small saucepan and add arrowroot starch.
- Bring sauce to a simmer over medium heat for at least 3 minutes and it thickens. Drizzle over chicken before serving.
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