Serrano Honey Vinegar is a sweet, tart, spicy balsamic made from 100% honey. Paired with either Blood Orange, Persian Lime, Garlic, Green Chili or Chipotle extra virgin olive oils it adds the perfect sweet/heat to chicken, seafood, or salsas.
You can either grill or bake the chicken. I chose to bake. Baking at a lower temperature for half the baking time, then increasing the temperature for the last half of baking, gives a deliciously crispy skin.
1/4 cup Serrano Honey Vinegar
1/4 cup Garlic Olive Oil
1 t. Chipotle Olive Oil
1 t. salt
1 t. freshly ground black pepper
1 t. ground cumin
1 t. ground coriander
1 t. chicken thighs
In a medium bowl, whisk together all of the marinade ingredients. Place chicken in marinade and return to refrigerator for 30 minutes - 1 hour.
Preheat oven to 325 degrees F. Lightly spray a 7 x 9 baking dish with non-stick spray. Place chicken in baking dish and let cook for 30 minutes.
Increase oven temperature to 400 degrees F. Pour marinade evenly over chicken. Return to oven and bake for an additional 25 - 30 minutes (or until internal temperature reaches 180 degrees), basting with pan juices halfway through cooking time.
Serve with yellow rice and/or black beans.
1/4 cup Garlic Olive Oil
1 t. Chipotle Olive Oil
1 t. salt
1 t. freshly ground black pepper
1 t. ground cumin
1 t. ground coriander
1 t. chicken thighs
In a medium bowl, whisk together all of the marinade ingredients. Place chicken in marinade and return to refrigerator for 30 minutes - 1 hour.
Preheat oven to 325 degrees F. Lightly spray a 7 x 9 baking dish with non-stick spray. Place chicken in baking dish and let cook for 30 minutes.
Increase oven temperature to 400 degrees F. Pour marinade evenly over chicken. Return to oven and bake for an additional 25 - 30 minutes (or until internal temperature reaches 180 degrees), basting with pan juices halfway through cooking time.
Serve with yellow rice and/or black beans.
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