Saturday, October 30, 2010

Spicy, sweet and sour chicken thighs

Kudos for the genesis of this recipe go to Life’s Ambrosia and Jenn’s Food Journey. I’ve combined elements from the former’s habanero chicken and the latter’s raspberry chipotle chicken. For the peppers I chose to use a few Thai bird chiles we saved from garden in anticipation of the first frost a few days ago. Instead of raspberry jam I used some apricot (which I had on hand).

My choice of chicken was skin-on thighs (I love the skin), again because I had a package (acquired at a low price from the Safeway manager’s specials bin). The Thai chiles aren’t terribly hot, so I used 2 and left the seeds in one of them. Having a marinade meant no brining this time.

Spicy, sweet and sour chicken thighs
2 Thai bird chiles, 1 seeded, 1 not, chopped
1/3 cup olive oil
1/3 cup white vinegar
3 garlic cloves, minced or pressed
1 tbsp apricot jam
½ medium onion, sliced thinly into half moons
4 bone-in, skin-on chicken thighs

Place the first 5 ingredients in a bowl and whisk thoroughly together. Coat the chicken with this and marinate in a glass bowl covered with plastic in the fridge for a few to several hours.

Preheat oven to 400 degrees.

In a baking dish make 4 “nests” with the onion slices and place the chicken, skin side up, on top of them. Pour excess marinade over the top Bake to 165 degrees, 40-45 minutes (if chicken is at room temp).


Unknown said...

Oh yum!! That looks and sounds wonderful! I love what you did with our recipes!!!! :)

megan @ whatmegansmaking said...

These look great! I love how you combined recipes to make a new one :)

Des said...

I agree with Jenn! I love what you did with our recipes. I am also glad to see that I am not the only one to admit my love of chicken skin. :)

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