Tuesday, September 1, 2015

Asian Honey Butter Glazed Chicken Thighs

Honey creme! Who doesn’t like honey creme? I opened a jar of Honey Ridge Farms Clover Honey Creme, gave it a stir and a taste and thought (much like anyone would) of making a glaze for chicken thighs. My Asian honey butter glaze has the earthy, natural sweet honey taste combined with the umami, salty taste of soy sauce and ginger. Just writing this is making my mouth water…(insert cheesy elevator music here while a pause to make sure my recently made honey butter glazed chicken thighs still taste as good as they did when I first took them out of the oven)…

Another chicken thigh consumed…here is how you make them.

Asian Honey Butter Glazed Chicken Thighs
by Maryjo

1 stick of butter (I used salted but you can use unsalted)
2 cloves of garlic, minced
3 Tablespoons of Honey Ridge Farms Clover Honey Creme
2 Tablespoons soy sauce
1 Tablespoon fresh ginger, grated
1 scallion, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon chopped cilantro
6 to 8 chicken thighs, bone in and skin on

Melt the butter in a saucepan. Add the garlic, Honey Ridge Farms Clover Honey Creme, soy sauce, ginger, scallion, salt and pepper. Stir to combine and let it simmer for 3 to 5 minutes on low heat. Remove from heat and stir in the chopped cilantro. Reserve 1/4 to 1/2 cup of the glaze in a separate bowl for dipping later.

Preheat your oven to 350ºF. Trim away excess fat and skin from the edges of the chicken thighs. Season both sides of each chicken thigh with salt and pepper. Using a pastry brush, apply the glaze to the bottom of each chicken thigh and place them a baking sheet fitted with a wire rack. Then, skin side up, brush the tops of each chicken thigh generously with the glaze. Place the chicken thighs into the oven, uncovered, for 30 minutes. At the 30 minute mark, once again, brush the tops of each chicken thigh with the Asian honey butter glaze. Bake for an additional 30 minutes. When the chicken reaches an internal temperature of 165ºF, remove them from the oven and set aside to cool. Discard any unused glaze from the bowl used during cooking. Use the reserved glaze to brush on top of the chicken or for dipping while eating. Serve hot.

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