RCI-MT.004.0549.001
Mahogany Chicken Thighs with a Sweet Spicy Baste
Mahogany Chicken Thighs with a Sweet Spicy Baste from the Recidemia collection
Prep10 min
Cook0 min
Total10 min
Servings6
Difficultyintermediate
Ingredients
- 1/4 cup
- honey 1/4 cup spicy brown mustard1/4 cup
- Chinese 5 spice powder1/4 tsp
- skinless chicken thighs12 unitbone in
- 4 unit
- 1 tsp
- uncooked orzo1 pound
- 3 unit
- flat leaf parsley leaves1/4 cupchopped
Method
1
Preheat oven to 425°F. Line a large rimmed baking sheet with foil for easy cleanup.
2
Whisk together soy sauce, honey, spicy brown mustard, and Chinese 5 spice powder in a small bowl until smooth. Set the baste aside.
3
Arrange the bone-in, skinless chicken thighs on the prepared baking sheet in a single layer, spacing them about 1 inch apart.
2 minutes
4
Roast chicken thighs in the preheated oven for 20 minutes, then brush generously with the sweet spicy baste.
20 minutes
5
Return to oven and roast for another 15-20 minutes, basting halfway through, until the thighs are deeply mahogany brown and internal temperature reaches 165°F.
20 minutes
6
While chicken roasts, bring 4 quarts of salted water to a boil in a large pot. Add the 4 chicken bouillon cubes and stir until dissolved.
7
Add uncooked orzo to the boiling bouillon and cook according to package directions until tender, approximately 8-10 minutes.
9 minutes
8
Drain orzo and return to the pot. Stir in butter and chopped flat leaf parsley until well combined.
9
Transfer mahogany-glazed chicken thighs to a serving platter. Spoon any pan drippings from the baking sheet over the chicken.
10
Serve chicken thighs alongside the buttered orzo, drizzling any remaining baste over the top if desired.