HI!! Remember me? I have been so busy and debating on whether or not to continue with this blog. Today I am off work and updating my personal recipe book and while going through my photos/recipes and thought to myself “Why not keep sharing? I can do this at my own pace!” So much like this recipe I was just filed away. I actually printed this recipe back in 2012 and just got around to trying it for the first time January of this year. I think what kept me from making this and refiling it to try later, is the fact that molasses isn’t something I always have on hand. Can I just tell you I am SO GLAD I kept it. This chicken is super good. I made it again last night and the husband AGAIN stated, “this is really good, I really like this recipe”. Then as I looked over to my daughter to ask her, her thoughts I notice there was no need to ask. My girl’s plate was already clean! My son had his after getting home from baseball practice and again not a bite left. I have to admit I was wishing there’d be some leftovers for me today, but no such luck. You won’t find me complaining though!
Note: When I got on the internet to find the link to share I discovered this gem is from Cooking Light Magazine! Can we say bonus?
LEMON GARLIC CHICKEN THIGHS
1/4 cup fresh lemon juice
2 tablespoons molasses
2 teaspoons Worcestershire sauce
4 garlic cloves, chopped
8 boneless skinless chicken thighs (about 2 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
Combine first 4 ingredients in a baking dish; add chicken turning to coat. Cover and marinate in refrigerator, turning occasionally. (I marinate it during the day while I’m at work) Preheat oven to 425°. Sprinkle with salt and pepper. Bake at 425° for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.
** These thighs cook quick mine cooked in 30 mins.**