GLAZED CHICKEN THIGHS
Those glorious, food mag photos of shiny mahogany and ebony-glazed poultry and meat, fill me with envy. How to do this thing without burning or overcooking? One secret seems to be in the spices, the marinade and the complex sauce—combined carefully and baked to that lovely finish. This is a dish that calls for intuitive measuring—what spices do you like best, how much works for you? A little of this, just a bit of that, at least a cup of the other–although a good bit of chili powder gives a nice heat to balance everything else.
Spice rub—all spices to your personal taste:
- Chili powder
- paprika
- cumin
- garlic powder
- salt and pepper
- a little olive oil
Sauce—amounts to taste, and dependent on number of servings:
- chili sauce (or catsup)
- hot sauce
- honey (or maple syrup)
- soy sauce
- fish sauce
- orange zest and juice from 1 orange
- balsamic vinegar
- toasted sesame seeds for garnish
Moisten spices with a little olive oil and rub all over chicken thighs—marinate in plastic bag overnight. Mix sauce ingredients, test for taste, then simmer to reduce a little—5-7 minutes. In large baking pan, cover chicken pieces with sauce—bake at 400’ for about 25 minutes (to 165’)—then scatter with toasted sesame seeds.
The Kitchen Hive
