|Bourbon Brown Sugar Chicken Thighs With Chick Peas Over Rice|
4 Chicken Thighs (skin on, bone in)
1 cup Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce
2 tablespoons Curled Parsley
Chop onion in 4 quarters.
Wash chicken and pat dry with paper towels. Season chicken thighs on both sides with kosher salt and black pepper.
Place thighs in ziplock bag, add onion quarters and BBQ sauce, zip and shake until well blended. Place ziplock bag on plate or dish in fridge.
Marinate for 3-4 hours.
Take out chicken for about 20 minutes before placing in oven to allow it to come to room temperature before cooking.
Preheat oven to 375 degrees.
Coat thin layer of vegetable oil in glass dish.
Place chicken and contents of ziplock bag (onion quarters and BBQ sauce) in a baking dish.
Cook for about 50-55 minutes turning thighs half way.
Chop some curled parsley and sprinkle over thighs before you serve.
|Guy Fieri Bourbon Brown Sugar Sweet & Sticky Barbeque Sauce|
1 15.5 oz. can Goya Low Sodium Chick Peas
1 tablespoon Tomato Paste
1 tablespoon Curled Parsley
Whatever spice mix you like (see my spice mix below)
When the chicken has about 15 minutes left, place chick peas and liquid in pot on medium-low heat.
Add tomato paste and stir well.
1/2 teaspoon kosher salt (optional) and stir.
Add your own spice mix or you can try mine:
Take a small glass bowl and add the following spices:
1/2 teaspoon Hungarian Paprika
1/2 teaspoon Cilantro Powder
1/4 teaspoon Mexican Oregano
1/4 teaspoon Cumin
1/4 teaspoon Ground Chipotle Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Black Pepper
Combine spices and add to pot, stir well.
After 8 minutes, turn heat to low and simmer for 7 more minutes.
Chop some curled parsley, add and stir well right before you serve.
Serve chick peas over a bed of rice with chicken thighs.
We use a rice cooker and use White Rice Extra Long Grain.
Season rice with Coarse Himalayan Pink Salt or Kosher Salt if you don't have this on hand.