Thursday, October 3, 2013

Tender, sweet and savory

This dish requires a ridiculously small amount of work. Yet, it is so delicious. That is my kind of meal. We call it sweet rosemary chicken. I wrote the recipe for the oven, but the Crock-Pot would be a fantastic substitute. Serve the chicken on a bed of rice; we mix white and brown.


6 boneless, skinless chicken thighs*
1/3 c. soy sauce
1/3 c. brown sugar
3 Tbsp. apple cider vinegar
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried basil
1 tsp. dried rosemary

Mix sauce ingredients, then pour over chicken thighs in 8x8 baking dish. Cover and bake at 325 degrees for 2 hours. Spoon juices generously over rice.

*Make sure you use thighs. Dark meat cooks differently from white meat.

Note: With the purchase of gluten-free soy sauce, this would be a very easy gluten-free dish.

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