3/4 cup Flying Olive Pineapple, Honey Ginger, or JalapeĂ±o Balsamic Vinegar, or a combination, if desired
5 Tbsp honey
1/3 cup LITE soy sauce
1/3 cup Flying Olive Toasted Sesame Oil plus 1 tsp for greasing pan
1-? Tbsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil (1 Tbsp=slightly tingly)
1 1/2 Tbsp minced ginger
3-4 Tbsp garlic, minced, about 3 large cloves
6-8 boneless, skinless chicken thighs
Sliced green onions or chopped cilantro to garnish, if desired
Whisk the Flying Olive Balsamic Vinegar of Choice, honey, soy sauce, Flying Olive Toasted Sesame Oil, the amount you prefer of Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, ginger, and garlic, in a glass measuring cup or bowl until smooth. Pour ½ cup of the marinade into a large plastic zip-lock bag. Place the rest into a saucepan. Place the chicken thighs into the bag that contains the marinade; squeeze out all the air, and seal. Flip the bag a few times to coat the chicken; refrigerate for 1 hour, flipping the bag a few times during that time.
Preheat the oven to 425 degrees F (220 degrees C).
About 15 minutes before you are ready to cook the chicken, bring the remaining marinade in the saucepan to a boil over medium heat. Reduce the heat and cook for 5 to 7 minutes, stirring often, to thicken the sauce. Remove the chicken from the bag; discard the used marinade. Brush a 9x13-inch baking dish with a little Flying Olive Toasted Sesame Oil. Place the chicken thighs in the dish (flatten them out a bit so they aren't curled) and brush with 1/3 cup of the thickened marinade from the saucepan.
Bake for 30 minutes. After 10 minutes, place several Tbsp of the reduce marinade in a bowl. Baste the chicken with the marinade in the bowl. The chicken is done when an instant-read thermometer inserted into a chicken thigh reads 165 degrees F (75 degrees C). Let the chicken stand for 5 or 10 minutes loosely covered with foil. Meanwhile, bring the remaining marinade back to a boil for 1 or 2 minutes until it is warm. Serve the chicken with the marinade. Sprinkle with green onions or cilantro, if desired. (Note: The marinade is delicious on rice, broccoli, probably just about anything!)
Submitted by Barb L.