I'm always on the lookout for recipes that use boneless, skinless chicken thighs. I prefer dark meat despite its slightly higher fat content and buy this cut in bulk and repackage it in freezer bags. It's not only delicious and versatile, it's economical as well. While I have many ways to prepare Asian-style garlic chicken, I don't remember ever using butter in the marinade. The original recipe called for 1/2 cup of butter, which was far more butter than a pound of chicken called for. The 3 tablespoons was more than sufficient. The original recipe also called for soy sauce, but I prefer teriyaki. If you want dinner on the table with very little fuss, give this one a try.
INGREDIENTS
3 tbs butter
3 tbs low sodium teriyaki sauce
3 cloves garlic, finely chopped
3 tbs chopped parsley
1 lb boneless, skinless chicken thighs
salt and pepper
Preheat oven to 375 degrees. Spray a baking pan with nonstick spray. In a microwave safe bowl, heat butter, teriyaki sauce, garlic, and parsley until butter melts. Brush both sides of the chicken with all of the butter mixture. Bake 20 minutes, turn chicken and baste. Bake another 20 minutes, turn chicken and baste. Cook chicken under the broiler another 3-4 minutes on each side, until browned.
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TASTE NOTES
I was very pleased with the results of this easy recipe. The chicken was exceedingly moist and flavorful. Nothing beats butter for a satisfying mouth feel. I will be making this chicken often and plan to try it on chicken breasts as well as thighs. There is plenty of "sauce" left over for those who want an accompaniment for their rice.
