Carmelized Chicken Thighs

I'm not always a fan of the dark meat (well, when it comes to food - Heehee) but this chicken thigh recipe is a WINNER!!

I make it up in the morning, or even the night before. I toss the chicken thighs in a big ziplock bag along with the marinade and the onion rings, and then when I get home (or even DH can do this simple task!) I pop it in the oven. Make up a pot of rice, boil a veggie, and dinner is ready. Make sure to wash your hands before you eat because you will be licking your fingers :) Let marinate anywhere from 4-24 hours. The longer, the better. This marinade really tenderizes the chicken. Yummers.

Carmelized Chicken Thighs

6 -10 skinless, boneless chicken thighs (6 feeds about 3 people)

1/2 small onion, sliced into rings, and separated

2 tablespoons olive oil

3 garlic cloves, minced

1/4 cup ketchup

1/4 cup yellow mustard

1/3 cup cider vinegar

1/3 cup brown sugar

2 tablespoons worcestershire

1/2 cup water

1 tablespoon chili powder

1 pinch cayenne pepper

salt/pepper to taste

Put chicken and onion rings into a large ziplock bag.

Mix remaining ingredients in a bowl, this is your marinade.

Dump marinade into bag with chicken and onions.

Marinade 4-24 hours. Shake it once or twice to mix it all in good!

When you are ready to prepare your chicken, Preheat oven to 375. Dump everything out of the bag, including all the marinade. Roast for 1 hour, uncovered. Personally, the carmelized onion rings are just as delicious as the chicken! Serve over white rice with a vegetable on the side.