Sally's Recipe Of The Week: Baked Basil Chicken Thighs

Baked Basil Chicken Thighs
Serves Two

Here is what you will need:

4 boneless skinless chicken thighs (you can use breasts if you like)
2 to 3 cloves grated garlic
1 TBS grated ginger
1 TBS sriracha sauce (or skip if you don't want heat)
1/3 cup soy sauce
1 TBS white wine vinegar
1 TBS honey
1 TBS brown sugar
2 TBS vegetable oil
1/2 cup chicken broth, plus more if needed
2 TBS corn starch
small bunch of fresh basil, chiffonade

Combine the chicken broth and corn starch.

Add in the soy sauce, honey, sugar, sriracha, garlic, ginger, vinegar and oil. Taste the marinade and make adjustments, more sugar, more soy sauce, etc... It may need a pinch of salt.

Pour the sauce over chicken in a shallow dish and marinate in the fridge for at least an hour.

Take the chicken out of the marinade and put the marinade in a small sauce pan and bring to a boil and then turn down to a simmer. You may need to add more chicken broth.  

Put chicken back in shallow pan and pour the cooled sauce over the chicken and bake at 425 for 20 minutes. 

Plate the chicken and sprinkle with basil.  Yummy!

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