Above: Non-peeled fresh ginger. Fresh ginger’s a unique art form by itself. I prefer the smell of ginger freshly sliced than any fake room freshener out there (especially since I can’t even be around those artificial room fresheners).
Hot New Glaze! It’s called Mahogany. It’s usually a mix of soy and honey that gives a dish’s glaze its rich color and caramelized flavor. It works on pork tenderloin as well, the recipe states.
Next time the only change I’ll make is using bone-in chicken breasts and doubling the entire sauce mixture to cover to bigger breasts. We are more white-meat people for stand-alone chicken dishes. But we will definitely make this again and again!
- 2 T. lower-sodium soy sauce**
- 2 T. honey
- 2 cloves garlic, pressed
- 2 tsp. grated and peeled fresh ginger (see photo above)
- 1 1/2 lbs. chicken thighs, fat trimmed – (or chicken breasts if you prefer)
- 1 bunch green onions, cut into 2-inch lengths**
**Known IC irritants, tread carefully!
Optional Side Dish Ingredients:
- 1 lb. fresh broccoli florets
- 2 T. vegetable oil
- 1/8 tsp. salt
- Line 2 rimmed baking sheets with heavy duty foil.
- In large bowl, whisk 2 T. lower-sodium soy sauce, 2 T. honey, 2 cloves pressed garlic, and 2 tsp. grated peeled fresh ginger.
- Add 1.5 lbs. chicken thighs (fat trimmed) and 1 bunch green onions (cut into 2″ lengths). Toss to coat.
- Arrange chicken, skin side up, and greens onions on 1 prepared baking sheet.
- If making side dish: On other baking sheet, toss 1 lb. broccoli florets with 2 T. vegetable oil and 1/8th tsp salt. Arrange in single layer.
- Roast chicken and broccoli in 450 degree F oven 30 mins or until chicken is cooked through (165 degrees F) and broccoli is tender.