Sticky ChickyAugust 5, 2013 at 6:11 pm | Posted in Chicken, Main Dish, Supper | 2 Comments
Okay, confession: that’s not the name of the original recipe from Rachel at A Southern Fairytale. It’s what I decided to call it after making and eating it. It was very sticky. Delicious and sticky 🙂 Rachel’s original recipe is called Sweet and Spicy Chicken Thighs.
I made a couple of changes; nothing major, but you’ll see the difference in recipes when you compare hers with this one:
6 chicken thighs
1/4 cup French’s Worcestershire Sauce
3/4 cup apple butter (locally made apple butter!)
1 tsp. McCormick Gourmet Chipotle Chile Pepper Seasoning (you can use more or less depending on your family’s taste buds)
1 tbsp. McCormick Onion Powder
5 minced garlic cloves
My chicken thighs were a bit frozen still (I took them out of the freezer last night) so it took me a minute or two to separate them; then I found a larger container to put them in. Next, I grabbed a bowl to mix up the marinade. Pour in the Worcestershire sauce, apple butter and spices and garlic. Mix well and pour over the chicken. Use a pair of tongs to make sure that the chicken is thoroughly covered. The original recipe called for 8 chicken thighs; since I had only 6, there was plenty of marinade for the chicken to take its bath in. Cover and refrigerate and turn the chicken every couple of hours.
Preheat oven to 425 degrees F. Cover a 9×13 cookie sheet with foil and spray with cooking oil. Arrange chicken on sprayed foil and use a spoon to pour the marinade all over the chicken. Bake for about 45 minutes; check them with your meat thermometer. The chicken thighs need to reach at least 165 degrees F.When you’ve checked them all and they all reach the right temp, let them rest for 5 minutes – very important with all meat, no matter how it’s prepared! Are you beginning to see why I called it Sticky Chicky? Nice and sticky and messy, too, but oh, it was good….Serve with buttered potatoes and veggie. YUM! This recipe is definitely going to be repeated.