I am always making chicken thighs for the hubby, who prefers those to any chicken breast recipe I’ve ever served. In order to prepare dinner on this particular evening, I had to come up with something to use up this package of chicken thighs I had bought that morning and the green onions I had in my vegetable drawer. There is something about a bundle of green onions, where you only need 2 or 3 and the rest go to waste. Frustrating.
I usually purchase the boneless, skinless variety which everyone in the house seems to like, they cook rather fast in the oven and bonus, they are a little lighter in the calorie department. The “no marinate-marinade” I prepared would work beatifully with chicken breasts if you already have those. I also think you could turn up the heat with some Chinese Five Spice powder.
Asian Sesame Chicken Thighs
6 boneless, skinless chicken thighs
4 tbsp soy sauce
1 tbsp worcestershire sauce
2 tbsp brown sugar
2 tbsp refined sugar
3 garlic cloves, finely minced
3 tbsp onion, finely minced
1/2 tbsp sesame seeds, toasted
2 green onion, sliced on the bias
Wash chicken and pat dry. Pre-heat oven to 425 degrees.
In a medium-sized mixing bowl, blend soy sauce with the next 5 ingredients. Add chicken and mix to coat. Place chicken in a shallow baking dish. Turn once half-way through cooking time. Bake for 30 minutes. Top chicken with toasted sesame seeds and slice green onion before serving.
Yield: 3-4 servings