It’s Sunday again, which means it’s time to celebrate #SundaySupper. This week we’re preparing recipes for Labor day, which snuck up on me this year. This recipe for Soy Glazed Chicken Thighs is perfect to celebrate the end of summer.
I completely forgot that Labor day was on Monday until my girlfriend asked me what I was doing over the weekend for the holiday, “Holiday? What holiday?” My girlfriend replied, “Um, you know. Labor day.” Ugh, I had completely and utterly forgot about Labor day.
Can you believe Summer is almost over? I swear it just arrived and now it’s over. I feel like summer completely eluded me this year.
I didn’t get around to completing half of the items on my To-Do list:
– Take more than one trip to the beach
– Visit a few farmer’s markets
– Take some day trips
– Visit a few mueseums
– Finish renovating office
– Go camping
– Make pickles
Summer is over, and these items are still on my list waiting to be crossed off, which is never going to happen by Monday. Well, I suppose there’s always next year.
In honor of Labor day and the last hurrah of grilling season, I’ve cooked up some Soy Glazed Chicken Thighs. These thighs get soaked in a soy and orange marinade overnight, then glazed with a soy reduction made from the marinade. Let me tell you, this method makes for a super flavorful piece of chicken.
It’s finger lickin’ good!
This chicken is good grilled or baked. I was going to grill it, but we ran out of propane, so in the oven it went. It was just as good. The skin gets caramelized and crispy, while the center stays juicy and tender.
This chicken happens to be a favorite in my house. I spent time tweaking the recipe to get it just right. I knew I wanted to impart flavor into the chicken, as well as give it a saucy coating. I did this by marinating the chicken overnight, then reducing the marinade to create a salty/sweet glaze to coat the outside. What you end up with is an extremely tender piece of chicken with a perfectly crispy crust. It’s chicken perfection at its best.
Soy glaze coats your fingers, but you don’t care because you’re about to sink your teeth into that plump piece of chicken. Your teeth hit the skin, and you hear a crunch. The salty/sweet flavor hits your tongue, then you get a hint of heat in the background. A bit further and your teeth sink into the moist, juicy meat of the chicken. Next thing you know you’re fingers are in your mouth, savoring what’s left.