Sticky Thai Chicken Thighs

Sticky Thai Chicken Thighs
Serves 4

There is nothing sexier than good legs, that’s why we’re all about the chicken thighs. Marinade these stunners for as little as 30 minutes and you’ve got yourself a dinner worthy of a party.

1/4 cup low sodium soy sauce
1 tablespoon honey
1 tablespoon balsamic vinegar
1 lime juiced,
2 Thai chilies
2 inches ginger, peeled and roughly chopped
2 cloves garlic, smashed
Few spring mint
4 bone in skin on chicken thighs
Fine sea salt
1 teaspoon extra virgin olive oil
2 bunches rainbow Swiss chard
1 tablespoon rice wine vinegar
1 bunch scallions, thinly sliced

In a large bowl or resealable bag combine soy sauce, honey, balsamic vinegar, lime juice, chilies, ginger, garlic and mint. Add chicken and marinade for at least 30 minutes or up to 1 day.

Preheat oven to 400° F.

Remove chicken from marinade and place on a parchment lined sheet tray. Sprinkle both sides of the chicken with salt and roast for about 20 minutes or until the internal temperature reaches 165° F.

While chicken is cooking, separate stems and leaves of chard. Finely chop stems and roughly chop leaves. In a skillet heat olive oil over medium heat and sauté stems until tender, add leaves and rice wine vinegar. Stir and cook until they begin to wilt, season with salt and remove from heat. Toss with scallions.

Serve chard under chicken and enjoy with rice and/or a glass of zippy white wine.

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