Techniques and Recipes

INGREDIENTS

– 1½ pounds boneless,

skinless chicken thighs

Marinade

– ¾ cup vegetable oil

– ¼ cup low-sodium

soy sauce

– 3 tablespoons

Worcestershire sauce

– ¼ cup red wine vinegar

– Zest of one lemon

– 1 tablespoon lemon juice

– 1½ teaspoons

black pepper

– ½ cup roughly chopped

Italian ﬂat leaf parsley

– 3 tablespoons prepared

yellow mustard

– 2 teaspoons minced garlic

– 3 tablespoons honey

Marinated Chicken Thighs

This marinade is a favorite of our test kitchen chefs. It is simple to prepare,

scales easily for larger groups, and is the ultimate crowd pleaser.

PREPARATION METHOD

1. Mix all marinade ingredients together in a

medium-sized bowl. Reserve ⁄ cup of marinade

for later use. 2. Add chicken thighs to the bowl

and stir to coat. 3. Place bowl in the refrigerator

and let marinate for 2–4 hours. 4. Preheat oven to

425°F Convection Mode with a rack set at position

“3.” 5. Place marinated chicken thighs on a baking

tray or roasting pan lined with parchment paper.

6. Bake approximately 20–25 minutes or until an

instant-read thermometer registers 165°F. 7. Brush

with reserved marinade and serve.

MAKES RACK POSITION COOK TIME

4 SERVINGS 3 20–25 MINUTES

MODES Convection