This recipe is reminiscent of one my mom use to make for us as kids. She used to call it “sticky chickey” and it was basically a sticky Asian inspired chicken wing. I decided to mirror (or try to anyway!) the recipe last night for the hubs, but using chicken thighs instead of wings. I’ve been using chicken thighs a lot lately when cooking for him- they’re much juicier than white meat and you can cook them way longer without the fear of drying them out.
It’s not to say this recipe isn’t healthy, but if you follow it exactly then there is sugar in it. In the grand scheme of things, it breaks down to a minor amount per serving, but it can easily be replaced with honey if you prefer.
- 6 chicken thighs
- 4 cloves of garlic, minced
- 1/4 cup soy sauce or tamari
- 2 tbs brown sugar
- 2 tbs water or chicken broth
- 1 tsp sriracha
- Brown rice or quinoa (cooked according to the package instructions)
- Steamed broccoli, carrots, or asparagus
- Preheat the oven to 425 degrees
- Combine your sauce ingredients (everything but the chicken) in a bowl
- Place your chicken thighs in a baking pan and cover with the sauce
- Bake in the oven for 40 minutes, until the sauce is bubbling and starting to caramelize
- Serve on brown rice or quinoa, and add a side of steamed veggies for a full, balanced dinner!
Note- I didn’t line my baking pan and it’s going to be challenging to clean. You can line with aluminium foil or use a disposable dish if you’re not in the head space for a baking pan deep clean.