Sticky Glazed Gingerbread Chicken Thighs bring the flavor of a staple holiday dessert to the dinner table in entree form.
This recipe comes together quickly, and with only five ingredients (not including the chicken), it will be on your family dinner table with a minimal amount of effort on your part.
These Sticky Glazed Gingerbread Chicken Thighs are my wink and a nod to Christmas in July. Not that I’m trying to rush to the end of 2016 or anything. I just thought it would be fun (and tasty) to combine my favorite cut of chicken, with one of my favorite holiday flavors.
As you can see, the color of the gingerbread chicken after it’s baked is gorgeous, and beautifully caramelized. The flavor is pretty spectacular too. The gingerbread glaze is delicious no matter what cut of chicken you use. Feel free to use this glaze on your personal favorite part of poultry.
If you prefer chicken breast or chicken legs to chicken thighs, or if you prefer boneless skinless chicken meat, by all means, use this gingerbread glaze. However, please be aware that the cooking time will vary depending on whether you use boneless chicken as opposed to bone-in chicken (as I used here). As long as the chicken reaches an internal temperature of 165 degrees (when using an instant read thermometer), you’ll know your chicken is thoroughly cooked no matter what cut of chicken you decide to use.
Follow these easy step-by-step instructions for making your own Sticky Glazed Gingerbread Chicken Thighs:
Place 12 chicken thighs into a baking dish. Season with salt and pepper. In a medium bowl whisk together molasses, lime juice, ground ginger, honey, and allspice.
Brush half of the gingerbread glaze over the chicken thighs. Bake in a preheated 350 degree oven for 40 minutes. Remove the chicken from the oven and brush with the remaining glaze. Return the chicken to the oven and continue baking for an additional 10-15 minutes, or until the chicken reaches 165 degrees when using an instant read thermometer.
- 12 bone-in skin-on chicken thighs
- ¼ cup molasses
- 2 tablespoons lime juice
- 1½ tablespoons ground ginger
- 1 tablespoon honey
- 1¼ teaspoons allspice
- salt and pepper
- 9 " x 13" baking dish
- medium bowl
- pastry brush
- instant read thermometer
Preheat oven to 350 degrees.
Place the chicken into the baking dish.
Season with salt and pepper, to taste.
In a medium bowl, whisk the molasses, lime juice, ginger, honey, and allspice.
Brush half the gingerbread glaze over the chicken.
Bake the chicken for 40 minutes in a preheated oven.
Remove the chicken and brush on the remaining gingerbread glaze.
Return the chicken to the oven and continue baking for an additional 10-15 minutes or until the chicken reaches 165 degrees (using an instant read thermometer).
If using a different cut of chicken, make sure you cook the chicken until it reaches an internal temperature of 165 degrees.
AMAZON tools and equipment for your consideration:
Since this recipe celebrates Christmas in July, it’s only appropriate that I coordinate this post with a few Christmas (in July) wine glass designs that I’ve had the enjoyment of painting over the years.
If there is ever anything I can paint for you, from glassware items to fabrics (aprons, book bags, and tea towels), please don’t hesitate to email me: email@example.com or visit one of my shops: Etsy, Wazala, Kudos Kitchen Paints. Custom orders are always encouraged and I will happily paint and design from any photo, idea, or description you send my way.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a delicious day!