Well hello there!
I hope your Saturday is off to a splendid start.
We’re still in the midst of a lazy Saturday morning here.
But tomorrow will be filled with sports. Baseball and football. There are practices to attend, a new team to try out for and an important football game to watch.
I’m pretty sure I’ll be hiding in the kitchen, preparing food, replenishing drinks and listening to a father explain the game to his sons.
After tomorrow’s heavy consumption of snacks, dips and chips you may be looking for something simple to prepare for dinner this week. Although a yummy leftover herb-filled dip like this one, could serve as a stand-in for dinner. Maybe.
Have I told you that I love a good marinade? I’m sure we’ve talked about it before. This one is sweet and similar to this one, but includes the addition of cinnamon and cumin, not to mention fresh lime juice.
When you’re ready, walk over to your spice pantry and get out ginger, cinnamon, cumin, paprika and cayenne. You’ll also need 1 cup of honey and a 1/4 cup of sesame seeds.
Once you’ve got the spices, sesame seeds, honey and 2 tbsp of olive oil added to your mixing bowl, add the juice of 1 lime. Give this a good stir and while you’re at it, take in the sweet, spicy aroma.
Now, here’s the messy part. You could try adding the chicken thighs and using tongs to attempt to coat them, but I just know you’re going to use the best kitchen tool you’ve got…your hands. That’s what I did and it worked really well.
Cover the bowl with plastic wrap and place it into your refrigerator overnight. Dinner is going to be so easy to put together tomorrow.
The next day, remove the marinated chicken thighs from the bowl and place them onto a roasting pan and discard the marinade. Season with kosher salt. Wouldn’t these be wonderful on the grill?
But to cook them indoors, preheat your oven to 400 degrees. Roast them for them for 25 minutes or until a meat thermometer registers 165 degrees.
When I opened my oven door, the air filled with their spicy aroma.
My recipe was inspired by chef and cookbook author Nathalie Dupree and her book, Nathalie Dupree Cooks Great Meals for Busy Days. She is one of my all-time favorites.
Honey-Sesame Marinated Chicken Thighs
I cup honey
1/4 cup sesame seeds
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp paprika
Pinch of cayenne (or more if you like)
Juice of 1 lime
2 tbsp olive oil
10 chicken thighs (skin removed)
In a large bowl, mix the first 9 ingredients together. Add the chicken thighs and and use a large wooden spoon or your hands to combine marinade with the chicken thighs. Cover and refrigerate overnight.
Preheat oven to 400 degrees. Remove chicken from marinade and place into roasting pan. Discard marinade. Roast for 25 minutes or until a meat thermometer registers 165 degrees.