Julia’s Roasted Chicken with Grilled Corn and Rice

This is a recipe I threw together to jazz up chicken thighs.  It’s super easy and can be done on a healthier scale and is a great alternative to frying or sautéing in oil. 

6 Chicken Thighs – Trim the skin and any fat  ( I personally prefer to remove the skins to reduce fat and calories 

1/2 Cup Light Soy Sauce

1/2 Cup Ketchup 

1 Tablespoon Balsamic Vinegar 

1/2 Cup Brown Sugar 

4 Large Cloves of Garlic – Minced or Chopped

1 Yellow Onion ( Optional) Diced or in halved rounds 

Pepper to Taste 

 

Pre Heat oven to 375.  Combine all ingredients and cook over medium heat for 5 minutes to reduce into a thick sauce.   Wash, trim and dry thighs and place in a roasting pan. Spread sauce over all thighs and turn so that both sides are coated.  Roast on second rack in oven ( IF you have small thighs you will need 30-35 minutes, medium thighs need 35-40 minutes and larger thighs can cook up to 50.   Flip thighs at halfway mark (15-20 minutes)  Take out of the oven and transfer to the stove if you would like it to cook down even more.   Serve over rice or brown rice or with Kale, Spinach or Broccoli 

 

Mangia! 

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