Luckily for me, there are a few takeout establishments nearby that offer chicken dishes that my husband Tom likes.
Tom loves Chinese lemon chicken, and there’s no way I’m cooking it when that restaurant two miles away will do it for me. Chicken kebabs are another favorite, available from the local Persian restaurant, and I can get chicken teriyaki from the nearby Japanese restaurant, which happens to be called The Crazy Asian.
But occasionally I discover a recipe that’s so easy, I have to relax my attitude. My new feeling is, if, say, it’s rush hour, so it’s going to take less time and stress to cook something than it would to drive somewhere to pick it up, I’ll cook it. This recipe is much like the chicken teriyaki Tom likes, but cooking it myself is even easier than
a 5 p.m. trip to The Crazy Asian. This dish serves four.
- 8 bone-in, skin-on chicken thighs (about 4 pounds total)
- 1/2 cup soy sauce
- 1/2 cup (packed) brown sugar
- 2 tbsp. Dijon mustard
- 1 tbsp. grated fresh ginger
- 2 cloves garlic, finely minced
- 1/4 teaspoon freshly ground black pepper
- Place the chicken thighs in a bowl. Mix all the remaining ingredients together in another bowl, and pour the mixture over the chicken. Cover, and marinate the chicken in the refrigerator for at least 3 hours or as long as overnight.
- About 1 hour before you want to serve the chicken, preheat the oven to 350°F.
- Place the chicken in a baking dish or roasting pan, and bake, basting occasionally, until it is browned and cooked through, about 50 minutes.
- Serve the chicken hot or at room temperature.