Killer Oven-Roasted Chicken Thighs

I had a couple of pounds of boneless, skinless chicken thighs in the fridge and I started searching for a new way to prepare them. I stumbled upon this recipe (below) and boy am I glad I did. The only change I made was adding sriracha for a little heat. will definitely be making this again and again.

Place all the ingredients in a gallon zip-top bag seal the bag well before massaging all the contents well, then marinate in the fridge anywhere from 2 hours to overnight.

To cook the chicken thighs, just pour the entire contents of the bag into a casserole dish and bake (I like to make sure the most attractive side of each thigh is facing up). So simple and so incredibly delicious.

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Items Used to Make This Recipe:

(affiliate links)

• garlic press https://amzn.to/43vU9XA

• instant read thermometer https://amzn.to/45xL1TQ

• 2-quart casserole dish (7x11 or 9x9 casserole) https://amzn.to/3MFTtIg

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Killer Oven-Roasted Chicken Thighs

makes 2 pounds

Printable Recipe

Ingredients

• 2 pounds boneless, skinless chicken thighs

• 2 1/2 tablespoons pure maple syrup

• 2 tablespoons low sodium soy sauce

• 1 tablespoon olive oil

• 1 tablespoon sriracha (optional)

• 1 tablespoon freshly squeezed lemon juice

• 1 tablespoon minced garlic (about 3 cloves)

• 1/2 tablespoon toasted sesame oil

• 1/2 tablespoon worcestershire sauce

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Make the marinade by mixing all the ingredients except for the chicken thighs in a gallon-size zip-top bag.

2. Add the chicken thighs to the marinade and remove as much air as possible from the bag before sealing it; massage the bag so all the chicken gets coated with the marinade and rest in the refrigerator for at least 2 hours or up to overnight.

3. Preheat oven to 450F and place rack in center position.

4. Prepare a 2-quart casserole dish (7x11 or 8x8) with nonstick cooking spray; pour the entire contents of the bag into the baking dish and bake, uncovered, for 25-30 minutes, basting half way through.

5. Cook until an internal temperature of 165F is reached.

Note

• For a more caramelized finish, place under the broiler for a couple of minutes before serving, but watch it carefully so it doesn’t burn.

adapted from craving tasty

Instant Pot Beef Brisket

So you have a 5-pound beef brisket, but you don’t have a minimum of 5 hours to cook it? No problem. Pull out your instant pot and follow the recipe below; that brisket will be fall-apart-tender in just 2 hours. You’re welcome.

Items used to make this recipe:

(affiliate links)

• 6-quart instant pot https://amzn.to/3M5Y1oM

• 8-quart instant pot https://amzn.to/3GERxfq

• cutting board for messy roasts https://amzn.to/3wWMRgN

• slicing knife https://amzn.to/3PXwTf8

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Instant Pot Beef Brisket

makes 12 servings

Printable Recipe

Ingredients

• 5 pound beef brisket, excess fat removed

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 cup beef broth

• 1 tablespoon Worcestershire sauce

• (optional) barbecue sauce for serving

Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon fine table salt

• 1 tablespoon paprika

• 1 tablespoon chili powder

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon dried mustard powder

• 1 teaspoon ground cumin

Directions

1. Mix ingredients for the dry rub together and coat all sides of the brisket (see note below); set aside until needed.

2. In the insert of a 6-quart or larger instant pot, use the saute setting to heat the garlic in the olive oil until fragrant (30-60 seconds); disable the saute setting and add beef broth and Worcestershire sauce.

3. Place the brisket into the insert and be sure to add any additional dry rub that didn’t stick to the roast.

4. Seal the instant pot and use the manual or high pressure setting to cook the roast for 90 minutes.

5. Allow the pressure to release for at least 10 minutes before releasing the excess pressure.

6. Slice roast against the grain and serve with the juices from the roast or drizzle with your favorite barbecue sauce.

Notes

• If you have extra time, you can coat the roast with the dry rub the night before and chill until you’re ready to cook it.

• If you need to cut your brisket in half to fit in the instant pot, stand the halves up and place them next to each other rather than stacking them on top of each other.

• For very neat slices like the ones pictured, chill the cooked roast overnight before slicing. Reheat to serve.

adapted from Your Home Based Mom

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