Zesty Honey Chicken Thighs

Even when the weather outside is frightful, you can still enjoy BBQ chicken indoors. This recipe is ideal for holiday parties, as the chicken doesn’t have to be served hot. It’s just as scrumptious cold. The combination of zesty and sweet appeals to everyone, even the kids.

Heinz 57 Sauce gives it the zest, while honey gives it that irresistible sticky sweetness that makes it finger-lickin’ good. Anytime is party time, when you serve this. Generously season chicken thighs, then partially steam-bake, to render off some of the fat, enabling the honey sauce to adhere better. Baste generously with sauce until glazed, then broil slightly to get that perfectly browned BBQ finish. Let it snow, let it snow, let it snow!

 

Preheat oven to 375° F.

Put chicken thighs in baking dish. Sprinkle seasonings over chicken. Add about 1/4-inch of water to bottom of pan. Don't be alarmed if chicken looks over-seasoned. Most of the seasoning will get removed during the basting process. 

Cover pan with aluminum foil. Bake for 20 minutes. 

Meanwhile, in small bowl, combine Heinz 57 Sauce and honey. Stir well to thoroughly combine.

Remove chicken from oven. Chicken will still be pink, which is okay, because you will be baking it longer. Remove chicken thighs to platter. Again, don't be alarmed if chicken looks over-seasoned. As you will see in pics below, most of the seasoning gets removed during the basting process (but the flavor remains). 

Increase oven temperature to 425° F.

Pour all liquid out of baking pan. Return chicken thighs to dry baking pan. Pour, or brush, 1/4 of the honey sauce over the thighs. Bake for 10 minutes. Turn chicken thighs over. Baste with another 1/4 of the honey sauce. Bake for another 10 minutes. Turn over thighs again, and baste with another 1/4 of the sauce. Bake for another 10 minutes. Turn chicken thighs again for final basting, then bake for last 10 minutes, or until slightly browned. 

Switch oven temperature to broil. 

Dip a basting brush in the pan sauce and baste chicken thighs. Broil until nicely browned. Turn thighs, brush again with pan sauce and broil until reverse side is evenly browned. Watch closely while broiling to avoid burning.

Serve hot or cold.

ZESTY HONEY CHICKEN THIGHS
Source: Adapted from Heinz 57 recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless, skinless chicken thighs
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dry rubbed sage, crumbled           
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme leaves
• 3/4 cup Heinz 57 Sauce
• 3/4 cup honey

DIRECTIONS:
1. Preheat oven to 375 F.
2. Put chicken thighs in baking dish. Season with next 6 ingredients. Add about 1/4-inch of water to
    bottom of pan. Cover with aluminum foil. Bake for 20 minutes.
3. Meanwhile, in small bowl, combine Heinz 57 Sauce and honey. Stir well, to thoroughly combine.
4. Remove chicken thighs from oven and place on platter (thighs will still be pink). Don't be alarmed if
    seasoning looks excessive, as most of it will be removed during the basting process.
5. Increase oven temperature to 425 F.
6. Empty all liquid from baking pan. Return chicken thighs to dry baking pan. Pour, or brush, 1/4 of the
    sauce over thighs. Bake for 10 minutes. Turn thighs. Baste again with another 1/4 of the sauce. Bake
    for 10 minutes. Turn thighs again, baste with 1/4 of the sauce. Bake for 10 minutes. Turn thighs for
    final time and baste with remaining 1/4 of the sauce. Bake for 10 minutes.
7. Switch oven temperature to broil.
8. Dip a basting brush in the pan sauce and baste chicken thighs. Broil until nicely browned. Turn thighs,
    brush again with pan sauce and broil until reverse side is evenly browned. Watch closely while broiling
    to avoid burning.
9. Serve hot or cold.

Veggie Fried Rice

After some trial and error, I’ve finally perfected a recipe for Fried Rice that tastes as authentic as anything you could order out, even better. In the past, I would use regular sesame oil for stir frying, then season with toasted sesame oil. This time, I only used toasted sesame oil and the results were so much better. Maybe it’s the new brand of toasted sesame oil I recently purchased (La Tourangelle). Lately, we’ve had a difficult time finding toasted sesame oil in the grocery stores, and this was the only brand I could find anywhere locally. It does seem a little denser than other brands I’ve used in the past, and more concentrated in flavor. Maybe that’s the difference, I really can’t say for sure, but this past time I made this fried rice, it was “spot on.” It’s not a difficult recipe, but you will need to cook your rice the day before for best results and I highly recommend Jasmine rice, because it has a nuttier flavor. I also recommend using peanut oil for stir frying, as it layers the Asian flavors. Although I only added veggies in this recipe; you can easily add shrimp, pork or chicken, if you desire. The next time you have a yen for some Asian cuisine, give this recipe a try. You won’t be disappointed. 

The day (or night) before, cook up Jasmine rice according to package directions to yield 6 cups cooked. Line a cookie pan with aluminum foil. Evenly spread rice over the pan. Refrigerate (uncovered) overnight.

Peel and mince fresh ginger. I use a potato peeler. A spoon works well, also, especially around the tough-to-reach knobs. The easiest method for mincing the ginger is to slice it into thin medallions, then chop into smaller pieces. Then, if you pulse in a food processor (or mini processor) a few times, you should get perfectly minced ginger. This same method works well for garlic and onions, also.

Dice onion. Thinly slice scallions (green onions). Mince garlic.

Beat eggs. In wok, or large skillet, fry eggs in peanut oil and scramble. Remove eggs to dish and set aside.

Add 1 teaspoon of toasted sesame oil and one teaspoon of peanut oil to wok (or skillet). Stir fry diced onion, ginger and garlic for 30 seconds (stir frying should be done at a higher heat, medium high works well if you stir often). Add peas and carrots. Mix and stir fry until vegetables are done to desired tenderness. Remove to bowl and set aside.

Add a little more peanut oil to the wok (or skillet). Add the rice and stir fry (again, medium high works well). You want the rice to sound like it is popping as it cooks. I usually stir fry until the rice starts to brown, which could take anywhere from 15 to 30 minutes (depending on how much moisture is still in the rice), stirring occasionally. That’s a personal preference, you could reduce the time by just stir frying until thoroughly heated through. I like my fried rice actually "fried."

Add soy sauce and oyster flavored sauce to the rice. Mix well until rice is thoroughly coated.

Add the scrambled eggs and scallions to the mixture. If desired, season to taste with additional toasted sesame oil. Mix well, and heat through.

VEGGIE FRIED RICE
Posted by: www.meldingmagic.com

INGREDIENTS:

• 3 large eggs, beaten
• 6 cups cooked white rice, preferably Jasmine rice (cold and at least one day old)
• 1 Tablespoon fresh ginger, minced
• 1 Tablespoon garlic, minced
• 1 package (16 ounces) frozen peas and carrots
• 1 onion, diced  
• 1/2 cup soy sauce (Tamari or Tamari Low-Sodium recommended)
• 2 Tablespoons oyster flavored sauce
• 1 cup scallions (green onions), white and light green parts, thinly sliced
• 1 teaspoon toasted sesame oil, plus extra for seasoning
• Peanut oil, for stir frying

           
DIRECTIONS:

1. In wok (or large skillet), fry eggs in peanut oil and scramble. Remove eggs to dish and set aside.
2. Add 1 teaspoon of sesame oil and one teaspoon of peanut oil to the wok. Stir fry diced onion, ginger
    and garlic for 30 seconds. Add peas and carrots. Mix and stir fry until vegetables are done to desired
    tenderness. Remove from pan and set aside.
3. Add a little more oil, then add the rice and stir fry. You want the rice to sound like its popping a little
    bit as it is cooking. Cook until it starts to brown, stirring occasionally. (Or, just cook until heated
    through, if preferred.) Add soy sauce and oyster sauce to the rice while stir frying, mixing well.
4. Add the scrambled eggs and scallions to the mixture. If desired, season to taste with more toasted
    sesame oil. Mix well and heat through.

Recipe Tips:

To peel ginger: Use potato peeler or a spoon. A spoon works well around the tough-to-reach knobs. Slice into medallions. Chop into smaller pieces, then pulse a few times in food processor to fully mince.