1½ to 2 lbs boneless, skinless chicken thighs trimmed of fat
3 Tbsp vegetable oil
3 Tbsp low-sodium soy sauce
1 tsp sesame oil
5 Tbsp honey
4 cloves garlic, minced
½ tsp ground ginger
½ tsp ground black pepper
Preheat oven to 425 degrees. Line an 8-by-8-inch oven-proof pan with 2 layers of foil. In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger and pepper.
Place the chicken thighs in the foil-layered pan, then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it all gets coated.
Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do not discard the liquid.
Immediately after plating chicken, pour sauce over top of chicken. Note, the sauce will be thin. Serve with white or brown rice and steamed veggies. Makes 4 servings. Recipe and photo courtesy of tablefortwoblog.com.