Recipe courtesy Just Putzing Around the Kitchen
- 1½ to 2 lbs. chicken thighs (I used 8 bone-in, skin-on thighs, but the original used boneless/skinless)
- ½ cup gluten-free soy sauce
- ¼ cup oil
- ¼ cup vinegar
- ¼ cup bourbon*
- ¼ cup brown sugar
- 1 tsp ground ginger
- 1 tbsp minced garlic
- ½ a large onion, diced
*Click here for the G-Free Foodie Guide to Alcohol regarding the Bourbon
- The night before you cook these (or at least a few hours before), combine the soy sauce, oil, vinegar, bourbon, brown sugar, ginger, garlic and diced onion in a bowl. Whisk until combined.
- Place the chicken in a baking dish with lid and pour the sauce over the chicken. Toss to coat each piece with sauce.
- Cover the dish and marinate your meat overnight (or for as many hours as you have before baking).
- When you’re ready to cook, preheat your oven to 350 degrees.
- Uncover the chicken and bake for 45 minutes. Flip each piece periodically to make sure they bake in the sauce on both sides.
- When your chicken is done, turn the oven temperature to low broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. (Watch your chicken carefully to make sure it doesn’t burn)
- Remove chicken from the oven and serve immediately (whole or cut), with extra sauce over the rice.
(Slightly adapted from Pinch of Yum)