Crack Chicken Marinade

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

8 chicken thighs, (bone in skin on)

2 tbs olive oil

1 tbs sesame oil

1/4 cup low sodium soy sauce

1 tbs Worcestershire sauce

1 large lemon (juiced)

5 tbs honey (or maple syrup)

7 cloves garlic, (minced)

1 tbs ginger

2 tsp salt

1/2 tsp black pepper

Instructions

Pat your chicken pieces dry.

In a large bow, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper. Add in the chicken and toss to coat all. Cover and refrigerate for at least 2 hours or overnight.

Preheat your oven to 450°F. Transfer your chicken to 9x13" baking dish and pour over the marinade. Bake for about 30-35 minutes or until the internal temp of the chicken reads 165°F. I basted the chicken pieces halfway through so that they wouldn't dry out.

Mine came out crispy and browned on top, if yours needs the color, turn on the broiler for a few minutes to give them that crispy tan.

Nutrition

• Calories: 465 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 22 g
• Acides Gras Trans: 0.1 g
• Cholestérol: 148 mg
• Sodium: 1312 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 15 g
• Protéines: 26 g