Honey and Ginger Chicken Thighs

On the ninth day of Christmas, my true love gave to me, baked chicken thighs!

With all of the hustling and bustling — just trying to get the Christmas presents purchased and wrapped, cooking a hearty and healthy supper easily gets put on the back burner. I discovered this delicious recipe for baked chicken thighs earlier in the week. Marinate the chicken while you’re having your morning coffee. Then, at the end of the day, when you’re cold and tired, pop the chicken into the oven, whip up a green salad and open a bottle of wine. Easier than ordering a pizza! You’ll love the combination of flavors. Merry Christmas!

Honey and Ginger Chicken Thighs
3 tablespoons vegetable oil
3 tablespoons light soy sauce
5 tablespoons honey
3 cloves garlic, minced
1 teaspoon ground ginger
¼ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
Mix the first 6 ingredients in a large zip-lock bag. Add the chicken thighs to the marinade, making sure to coat each piece. Place the bag in a shallow dish and refrigerate up to 12 hours. Preheat oven to 425 degrees. Place the chicken thighs in a lightly greased baking dish. Pour the marinade over the chicken. Bake, uncovered, for 20-30 minutes or until the internal temperature of the chicken reads 165 degrees. Serves 6 to 8.

If you enjoyed this recipe, please come back tomorrow — and every day through December 25th. I’ll be posting NEW Christmas recipes each day. Merry Christmas!

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