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Pamela Rice Hahn
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From the Freezer to the Plate:
Quick Gingery Chicken Thighs |
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Fine-Art Print at Art.com
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Sometimes I amaze myself. Creating
this recipe was one of those times. I couldn't believe how
something so quick and easy could taste so delicious, but it
does! |
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I have a recipe for
"From the Freezer to the Plate (With a Quick Stop in
Between) Chicken Breast" in Lazy About Grilling:
the feet up, hands down easiest ways to barbecue. This time I didn't
want lunch quite that fast, yet I didn't want to spend lots of
time preparing my entrée. So I threw some stuff over the top of
a frozen chicken thigh, stuck it in the oven, and ended up with
this delicious result. |
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Ingredients:
1 frozen boneless, skinless chicken thigh*
1 tablespoon French's Worcestershire sauce
1 tablespoon Bragg's Liquid Aminos**
1/2 teaspoon rice vinegar
1/2 teaspoon maple syrup
Slice candied ginger
Treat a baking dish with nonstick spray. Place chicken thigh
in the dish. (It was at this point that I turned the oven on to
325ºF.) Drizzle the Worcestershire sauce, Bragg's Liquid Aminos,
rice vinegar, and maple syrup over the thigh. Place the ginger
on top of the coated thigh. (Feel free to finely chop the
ginger, if you're ambitious. I simply cut mine up so that I'd
have a tiny chunk with each bite of chicken.) Bake for 40
minutes.
*You could substitute a frozen chicken or turkey breast,
although you may need to allow an additional 5 minutes or so
baking time, depending on the thickness of the cut of meat.
**You can substitute soy sauce for a similar flavor. |
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Sample Recipes Index
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Sample Recipes Index
Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
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