I saw this recipe in People Magazine a few weeks ago. I believe the Chef who created it is Aida Mollenkamp. It was designed for skewers using boneless, skinless chicken breast. However, I prepared it using skinless chicken thighs. I prefer thighs because they have so much more flavor then any other part of the bird. Also I did not use skewers. I prepared the thighs in tacked. You can do it either way.
Recipe follows:
1/3 cups molasses
1/3 cup red wine vinegar
5 tbsp. Worcestershire sauce
2 tbsp. olive oil
2tbsp. light brown sugar
2 chipotle pepppers in adobo sauce, chopped (or 2 tsp. hot sauce)
3 pounds skinless chicken thighs
Directions:
Combine all ingredients except chicken in a large glass bowl by whisking together.
Add chicken coating it in the marinade and place in the refrigerator for at least 45 minutes or up to 4 hours.
Place chicken on a sheet pan that has been lined with foil. ( You will be happy you did this step!!!) Reserve marinade.
Bake in a 375 degree oven for about 40 minutes.Testing temp to avoid overcooking.
Take reserved marinade and bring to a boil for 3 minutes. Use to baste half way through the cooking process.
Remove from oven cover with foil for 10 minutes to rest and serve.
Enjoy!!!
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