Here is a recipe from the Barefoot Contessa in her cookbook by the same name that is so easy and so delicious, I want everyone to know about it. She indicates that Lauren Bacall loved it and that was reason enough for me to try it.
I deviate from her original recipe in a couple of ways. I only used chicken thighs because I think they are juicy and flavorful in this dish. I also use “squeeze ginger” that comes in a small plastic bottle because I never seem to have ginger root in the refrigerator. And I adjusted the ingredient amounts according to the amount of chicken I use. And it turns our scrumptious every time.
Here is how I make 4 chicken thighs. Spray a 11 x 7 baking dish with cooking spray and lay 4 bone-in skin-on chicken thighs in with the skin down. Warm ½ cup of honey, 1/3 cup of soy sauce, 4 cloves of minced garlic and 1 tablespoon of squeeze ginger in a small pan until well mixed. Let it cool slightly and pour over the thighs. Cover with aluminum foil and pop in the refrigerator overnight.
The next day, about 30 minutes prior to cooking, take the thighs out of the refrigerator and let them come to room temperature while you preheat the oven to 350 degrees. Leaving the aluminum foil on, pop the thighs in the oven and bake for 30 minutes. Take them out of the oven, increase the temperature to 375 degrees, discard the aluminum foil and turn the thighs over. Pop back into the oven and bake for 30 more minutes. Let rest for 10 minutes before you serve.
How easy is that! I promise your guests will love this chicken and you will want to make it over and over – as I do. Enjoy.
I’m going to try this! It sounds wonderful. I love ginger and Thai food….thanks for the tip about using thighs!