Thursday: Marinated Thighs with Bell Peppers

Adapted from Cooking Light

Personal Note: So I was peaking in my freezer the other day and noticed I had two rouge chicken thighs waiting at the front of the cooking line looking very irritated; like an older woman giving a discerning look to a passing goth teenager. So I whipped up this marinade and let them cool their angry, uneaten thighs in the fridge while infusing them with awesome flavor!

Plan of Attack:

1. Marinade thighs overnight

2. Bake

3. Make Bell Pepper side

Ingredients for 2:

2 chicken thighs with legs attached

Marinade:

1 ½ Tbsp soy sauce

¾ Tbsp honey

¾ Tbsp peeled, fresh ginger, minced

1/8 tsp Chinese five-spice powder

1 clove garlic, minced

½ Tbsp cooking red wine

Bell Pepper Side:

Olive oil or wok oil

½ medium yellow onion, vertically sliced

½ red bell pepper strips

1 small yellow bell pepper, cut into strips

1 ½ Tbsp tomato sauce

½ tsp white wine vinegar

2 green onions, thinly sliced

Instructions:

1. The Night before: mix marinade and place in a ziplock bag along with chicken thighs. Shake well to coat and place in fridge overnight.
2. Heat oven to 375 degrees and place chicken thighs in an oven proof dish sprayed with cooking spray along with marinade. Bake for 45 minutes
3. When chicken is 5 minutes from being finished: heat oil in a nonstick skillet (or a wok) to high heat.
4. Add yellow onion; stir fry 1 minute
5. Add both red and yellow bell peppers; stir fry 2 minutes.
6. Finally stir in tomato sauce and vinegar; cook an additional minute. Top with green onions
7. Plate Chicken thighs and serve along with bell peppers
8. Enjoy!

Additional Side Options:

Roasted Butternut Squash