CHEX Television - Newswatch @ 5:30 - Boneless, Skinless Chicken Thighs and Sauce

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Boneless, Skinless Chicken Thighs and Sauce
(“Lord of the Wings”, from Eat, Shrink & Be Merry, Jane and Greta Podleski, 2005, Granet Publishing)

Ingredients:
12 large boneless, skinless chicken thighs (about 2 ½ lbs/1.1 kg)
1/3 cup of your favourite barbecue sauce
2 tbsp reduced-sodium soy sauce
2 tbsp Dijon mustard
2 tbsp liquid honey
2 tbsp freshly squeezed lemon or lime juice
2 tsp minced garlic
1 tsp chili powder
4 to 5 dashes hot pepper sauce (optional)
1 tsp cornstarch

1. Preheat oven to 400 °F.

2. Trim any visible fat from chicken thighs. Cut each thigh in half and place cup pieces in a single layer in 9x13-inch baking pan. Fold or roll them up a bit so they resemble the shape of a chicken wing. They should just fit in pan (3 rows of 8 “wings”).

3. Whisk together barbecue sauce, soy sauce, mustard, honey, lemon juice, garlic, chili powder, and hot pepper sauce (if using) in a small bowl. Spoon sauce evenly over chicken pieces.

4. Bake, uncovered for 35-40 minutes, until chicken is cooked through and sauce is bubbly. Arrange chicken on a serving platter and keep warm. Pour sauce from pan into a small pot. Combine cornstarch with 2 tsp water and mix until smooth. Stir cornstarch mixture into sauce. Bring to a boil and whisk constantly until mixture has thickened (it won’t take long). Serve “wings” with extra sauce for dipping.

Tip: If you’re using a barbecue sauce that already has honey in it or a sauce that’s quite sweet, you may want to reduce the honey in this recipe from 2 tbsp to 1 tbsp.