Thai Barbecue Chicken

This is a different chicken recipe I found on Ed’s blog. I think the soy sauce and sherry give the chicken its special taste. I especially liked the chicken as leftovers in a salad. Tasty! Thanks for the recipe, Ed!

One of my dogs is usually a good helper in the kitchen. Whenever I accidentally drop food on the floor, she immediately springs to action and cleans the floor by gobbling it. On the other hand, when food is prepared, I have to be extra careful that it is not within her reach because she will help herself to the platter. She can be very determined to get to the food and will even jump on a chair to get to the table….

After I’d finished making the Thai Barbecue Chicken, I’d placed it on the table to photograph. I turned my back for just a second to pick up my camera. I t was all the time my dog needed to spring into action and snatch one of the chicken thighs in her mouth. I was just so tired; I didn’t even fight with her to take the chicken from her mouth. I just watched her with resignation. Let’s just say she enjoyed her Thai Barbecue Chicken.

Paz

Thai Barbecue Chicken
Is it EDible


3 tablespoons soy sauce
3 tablespoons sherry
3 cloves garlic, minced
2 tablespoons fresh cilantro, minced
1 tablespoon sugar
1 teaspoon salt
1 teaspoon white pepper
8 chicken thighs, skin-on

1) In a large ziploc bag, combine all the ingredients except the chicken thighs. Seal and shake until well mixed.

2) Add in the chicken thighs. Seal bag, and shake until chicken is well-coated. Allow chicken to marinate for 15 to 30 minutes.

3) Preheat oven to 350 degrees.

4) In a large foil-lined baking pan, place the chicken skin-side down in a single layer.

5) Bake for 25 minutes. Turn chicken thighs over. Bake for an additional 20 minutes.

6) Flip chicken thighs over again so they are skin-side up.

7) Broil the chicken (out 5 inches from the broiler) for 8-10 minutes or until done.

Makes 4 servings.