Mahogany Chicken with Pan Roasted Broccoli Side Dish * (Not IC Safe)

mahogany-chicken-1mahogany-chicken-3  mahogany-chicken-2

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


  1. Line 2 rimmed baking sheets with heavy duty foil.
  2. In large bowl, whisk 2 T. lower-sodium soy sauce, 2 T. honey, 2 cloves pressed garlic, and 2 tsp. grated peeled fresh ginger.
  3. Add 1.5 lbs. chicken thighs (fat trimmed) and 1 bunch green onions (cut into 2″ lengths).  Toss to coat.
  4. Arrange chicken, skin side up, and greens onions on 1 prepared baking sheet.
  5. 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.
  6. Roast chicken and broccoli in 450 degree F oven 30 mins or until chicken is cooked through (165 degrees F) and broccoli is tender.
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