This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.
Soy-glazed Chicken Thighs
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
- 3/4 cup dark soy sauce
- 3/4 cup dry sherry
- 3 Tbsp. Dijon mustard
- 2 Tbsp. Sriracha sauce
- 1/4 cup vegetable oil plus additional oil for browning the thighs
- 12-16 bonless, skinless chicken thighs, trimmed of excess fat
- In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
- Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
- Place the oven rack in the middle position and preheat the oven to 350°F.
- Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
- Repeat browning of the remaining thighs, heating additional oil as needed.
- When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165°F on an instant-read thermometer before removing.
- Transfer to a platter and serve.
A 1-quart measuring cup is ideal for mixing the marinade.
Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.
I made this for our Saturday night gathering recently and it was a hit. It is based on a recipe I found in Moosewood Restaurant Celebrates. I adjusted a couple of ingredients and written the recipe up in my own words.
Prep time: 5 minutes
Total time: 20 minutes
- 1 28 oz. can whole peeled tomatoes
- 1/2 cup fresh lemon juice
- 2 Tbsp. soy sauce
- 2 tsp. Sriracha sauce
- 1 Tbsp. paprika
- 1 lg. red onion, diced
- 1 Tbsp. olive oil
- 2 14.5 oz. cans chickpeas, drained and rinsed
- kosher salt and ground black pepper
- Combine the tomatoes, lemon juice, soy sauce, Sriracha and paprika in a blender. Puree until smooth and set aside.
- Heat the oil in a medium size sauce pan over medium heat until shimmering. Add the onions and a generous pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the onions are softened.
- Add the tomato mixture and the chickpeas. Stir to combine and heat for about 10 minutes. You want the chickpeas to be warmed through.
- Taste, adjust seasoning as desired, and serve.
I used Meyer lemons on my first attempt at this dish. It look 7 Meyer lemons to make 1/2 cup of juice. For regular sized lemons I’d normally need 2-3. Since regular lemons are more acidic than Meyer lemons I might add a tablespoon of honey to the puree mixture.
I prepped the tomato mixture an hour or more before cooking the dish and stashed it in the fridge. It made things less hectic at dinner time and, I suspect, gave the components in the sauce a chance to mingle.
Healthy living (and my dietitian) suggest that the dinner plate should be half filled with non-starchy vegetables. I’ve never been great with this on the best of days and weeknight meals I often struggle to make a main and starch. So I’ve been poking through my brain to figure out vegetables we like that I can look with a minimum of fuss on a weeknight.
Weeknight Green Beans
Prep time: 5 minutes
Total time: 10 minutes
- 1/2 lb. fresh green beans
- 1/2 Tbsp. olive oil
- 2 tsp. Dijon mustard
- 1 tsp. low-sodium soy sauce
- 1 tsp. toasted sesame oil
- Trim the stem ends off of the green beans and cut into 2″ pieces. Transfer to a microwave-safe bowl, add a splash (call it a tablespoon) of water and cover with plastic wrap. Heat at full-power for 5 minutes. Drain water and set aside.
- While the green beans cook combine the remaining ingredients in a small bowl and mix until combined.
- Heat olive oil in a skillet over medium high heat until shimmering. Add green beans and distribute into a single layer in the pan. Good for 2 minutes without disturbing to develop a bit of browning.
- Toss and stir to redistribute the beans. Cook for 2 more minutes. Check a green bean. If done to your liking go on to the next step, otherwise toss, stir and repeat until your happy with the doneness.
- Drizzle the mustard mixture over the green beans. Toss green beans so that the sauce coats as many of the beans as possible.
- Taste a green bean, add salt and pepper as desired, and serve.
No reason this couldn’t be doubled except maybe your skillet size. If you can’t get a single layer of beans when doubling then bump the heat up to high and redistribute every minute.