I was cooking for myself, being lazy, and not wanting anything too complicated. I had some uncooked boneless chicken thighs leftover from the day before, and thought I'd just do something simple with them. Cooking for 2 is tough, but when you cook for 1, you quite often don't eat any type of a real meal.
Glazed Chicken Thighs
During the process, I didn't think too much about it, but this was also the first time I would use the Orange Marmalade BBQ Sauce that I made yesterday. Boy was I surprised. Although the sauce tasted quite hot when I first made it, it mellowed out real nicely with the rice and chicken. This meal was so good, I just had to post it on the website.
This recipe for boneless chicken thighs would be great if cooked on a grill. The Orange Marmalade BBQ Sauce should be added near to the end of cooking though, because basting the chicken thighs too early while grilling will burn the sauce.
- 1/2 Cup Orange Marmalade Bbq Sauce
- 2 Tablespoons Vegetable Oil
- 1/4 Cup Water
- 4 Medium Boneless, Skinless Chicken Thighs
- 1/4 Cup Heavy Whipping Cream, for the Pan Sauce
1. Place the liquid ingredients in a Teflon fry pan, then add the chicken thighs. Cook, covered, over medium heat for about 15 minutes.
I use a Teflon pan because of the sugar in the BBQ Sauce. It would really screw up my black frying pan, and would make cleanup difficult in the stainless one.
2. Uncover the pan, turn it to high, and cook another 5 -7 minutes to glaze the chicken.
3. Remove to the chicken to a warmed platter, or hold, covered in a 200 degree oven. Make a concentrated pan sauce by adding 1/4 cup of heavy whipping cream to the pan.
4. To serve:
While the chicken is cooking, make rice. For 4 servings, I'll cook 1 cup of rice with 2 cups chicken broth. Replace 1/4 cup of the chicken broth with the Orange Marmalade BBQ Sauce and mix in well.
Serve the chicken over the rice, and drizzle a little of the sauce over the top.
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