Throughout the school year, when it came to meats I would buy a rotisserie chicken (already cooked) from the grocery store and cut pieces into a tupperware box to use whenever I needed. This was very convenient (especially for quesadillas, tacos, and salads) but after a while, I got tired of the same flavor and texture.
I didn’t think I would ever have the time to actually cook chicken and I was limited without having an oven. Now, with more time in the summer and with an oven, I can finally make my own chicken. And it is so worth it (sorry rotisserie chicken).
These chicken thighs took very little preparation. They were sooo tender and juicy – qualities in chicken that I haven’t experienced recently. I stored the leftovers in the fridge and used them for quesadillas the next day and it still tasted delicious. I think it’s safe to say that I’ve graduated from my store-bought rotisserie chicken days
HONEY SOY SAUCE CHICKEN THIGHS
4 (2 lbs.) chicken thighs
2 tablespoons olive oil
2 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, minced
salt and pepper
Preheat oven to 400 degrees F.
In a large mixing bowl combine olive oil, soy sauce, honey, and garlic. Stir until well mixed. Add salt and pepper to taste.
Place chicken thighs in bowl and marinate for 30 minutes.
When ready to roast, place chicken thighs in a pan and roast in oven for 20 minutes.
Take out chicken and brush the tops with the remaining honey soy sauce mixture. Roast for another 15-20 minutes.