rusty chicken thighs

Rustic Chicken Thighs

Finding 2 chicken breasts in the freezer, I decided to thaw them out for dinner tonight. Heres the plan!

Rustic Chicken Thighs

  • Servings: 2
  • Difficulty: easy
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  • 1 T maple syrup
  • 1 T apple cider vinegar
  • ½ T sriracha sauce
  • 1 dash of liquid smoke
  • 2 chicken thighs
  • 1 lime, cut into wedges
  • salt and freshly ground black pepper to taste


  1. Mix maple syrup, apple cider vinegar, sriracha sauce, and liquid smoke until marinade is thoroughly combined.

  2. Place chicken thighs in a shallow dish or bowl and pour the marinade over the top, thoroughly coating the chicken. Cover with plastic wrap and refrigerate for about 3 hours, turning the thighs every hour or so.

  3. Preheat oven to 350° F.

  4. Remove the chicken thighs from the marinade and put the marinade aside. Transfer chicken to a greased baking dish and sprinkle salt over the top.

  5. Place the baking dish with chicken thighs skin side up onto the middle rack of the oven. Cook until chicken skin is a golden brown, about 25 to 30 minutes, brushing with the marinade mixture every 5 minutes or so. Turn chicken over, brush on the remaining marinade, and continue to cook until the internal temperature of the meat is over 165° F.

  6. Transfer the chicken thighs to a platter, let rest for 5 minutes, and serve garnished with lime wedges. Add salt and pepper to taste.

Yabba Dabba Doo!

Steve D.

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