Baked Asian Beer Barbecue Chicken Thighs
Baked Asian Beer Barbecue Chicken Thighs. Less than 30-minutes and just a few simple steps and you have a delicious dinner!
When you work from home, with limited human interaction, you do weird things.
You become overly immeshed with your UPS guy, to the point that you are genuinely disappointed when there is another guy instead. You were going to ask him how his sons birthday party went! WHAT HAPPENED WITH THE CREEPY BALOON GUY?!
You eat weird things. Not just me, the one who cooks odd, offseason, recipes for clients. But you just eat lunch meat out of the container while reading Buzzfeed to find out which First Lady you are, and then become excessively disappointed that you didn’t get Michelle Obama. You’ll also eat this chicken over the sink at 10 am because it was really good and it didn’t take nearly as long as you’d assumed.
You have no governor on impromptu social interaction. You are either too excited to talk to the cashier at the grocery store, or you shrink away unable to form words.
You start to think that social media interaction is actual, legit, social interaction. It’s not. But the lines start to get waaaaaay too blurry.
Showering and clothes seem to mean different things than they used to. You might get up and shower right away to "start your day off right," put on your daytime clothes and do your makeup, that might even last a day or two. But then you always slip back into a place of wearing your pajamas at noon, no make up, eating lunchmeat. Poor UPS guy, maybe that’s why he switched routes.
The mail delivery becomes a legit event, a marker in your day.
And here you thought working from home was all glamour. Maybe if your idea of a glamorous life is tank tops, no bra, unshowered, deli meat and too much time on Facebook, I’ve got it nailed.
- 6 chicken thighs, bone-in, skin on
- Salt and pepper
- 3 cloves fresh garlic, grated with a microplane
- 2/3 cup (227g) hoisin sauce
- 1 teaspoon (3g) chili powder
- 1 teaspoon (3g) onion powder
- 3 tablespoons (38g) low sodium soy sauce
- 1 tablespoon (12g) rice vinegar
- 1 teaspoon (15g) Sriracha
- 1 teaspoon (21g) honey
- ½ cup (4oz) stout beer
- Rice for serving
- Preheat oven to 400F.
- Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
- Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
- Cook until the skin has browned, turn over, remove from heat.
- In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
- Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
- Plate the chicken over rice, drizzle with pan sauce.