The Thigh Who Loved Me Recipes

THE THIGH WHO LOVED ME

The Thigh Who Loved Me image

Another take on one of those great low fat recipes from the Podleski sisters. This one gives you extra-tasty oven barbecued chicken thighs.

Provided by HOUSEMANAGER Charle

Categories Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

12 boneless skinless chicken thighs
3/4 cup ketchup
1/2 cup salsa
1/4 cup honey
1 tablespoon Dijon mustard
1 teaspoon chili powder
1/2 teaspoon ground cumin

Steps:

ARRANGE chicken thighs in a single layer in a 9 x 13 inch baking dish.
WHISK together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended.
POUR sauce over chicken; Turn pieces to coat both sides with the sauce.
BAKE uncovered at 400F for 45 minutes.

Nutrition Facts : Calories 245.7, Fat 5.7, SaturatedFat 1.4, Cholesterol 114.5, Sodium 619, Carbohydrate 21, Fiber 0.7, Sugar 19.1, Protein 28.2

THE THIGH WHO LOVED ME RECIPE - (4/5)

The Thigh Who Loved Me Recipe - (4/5) image

Provided by Skippy

Number Of Ingredients 10

Ingredients

This is the recipe for the chicken I made for the twins birthday party. It's out of the Crazy Plates cookbook (which explains the name of the recipe). Enjoy everyone.
3 lbs. boneless, skinless chicken thighs (about 12 pieces)
3/4 c. ketchup
1/2 c. salsa
1/4 c. honey
1 tbsp. Dijon mustard
1 tsp. chili powder
1/2 tsp. ground cumin
1 tbsp. cornstarch
Trim off any visible fat from chicken. Arrange thighs in a single layer in a 9"x13" baking dish. Set aside.

Steps:

In a medium bowl, whisk together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, at 400 F. for 45 minutes. When chicken is done, arrange thighs on a serving platter and keep warm. Pour sauce into a small saucepan, skimming off as much fat as possible. In a small bowl, mix cornstarch with 1 tbsp water until smooth. Add to sauce. Bring to a boil, and cook until sauce thickens, stirring constantly. Pour extra sauce over chicken or serve it on the side as a dipping sauce.

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