Sweet and Sour Glazed Chicken Thighs

Merry Christmas Eve 😀

I updated WordPress and it screwed all my scheduling.

I think I may have found the best recipe I’ve done yet, to get juicy, tender chicken.

This is the marinade I cobbled together based on what I thought would taste good:

• 4 Chicken Thighs
• 4 Bay Leaves
• Honey (heaping full tablespoon)
• Salt (half a tablespoon)
• Soy sauce (a splash)
• White Vinegar (a capful?)
• Pepper (4 or 5 grinds of the mill)
• Olive Oil (A good splash)

The Mixture

I mixed up everything first, tasting to make sure it wasn’t too salty or sweet, and adjusting as I went along.

Salt doesn’t melt into honey, so just keep that in mind when you first taste a lot of honey, but then it turns salty.

Why the honey? I like using honey, because it’s a humectant and it keeps the moisture in.

Why the bay leaves? I don’t know. I like their light flavour with chicken.

I let it marinate for 3 hours.

I kept the skin side up on the chicken, so it doesn’t get mushy, but kind of crisps up a bit.

And the sauce came up halfway to the chicken so that the meat sort of boils and cooks in the sauce.

But don’t cover the chicken completely with the sauce, so it stays crisped/dry.

Just let it stay glazed.

And when the hot oven was done with my pitas, I just popped in the casserole dish without the cover.

45 minutes at 350F/180C (or until cooked)

For the last 12 minutes, I turned off the oven and let it cool down, while it cooked.

Then I removed it completely and let it rest for 5 minutes to seal in the juices.

Why? Because if you cut into it right away, the juices run out and disappear, and I blubbered the last time I did that.

The finished product:

The Verdict:

I will DEFINITELY be making this again.

It turned out perfectly.

It wasn’t too greasy either, contrary to what you might think.

The flavour was awesome, slightly sweet, sticky, a bit salty, a bit sour.

And I would not recommend eating these with pitas.

I suggest rice or pasta.

The flavour is lost in all that bread.