This weekend = amazing. A perfectly unplugged three-days with my brothers and Neil’s parents at the annual Roots N Blues N BBQ Festival. I can’t believe this was our fourth year attending! I think that’s long enough to call this a tradition right?
This year, we challenged ourselves by signing up for the festival 10k (me) and half-marathon (Neil). I’m still writing our recap, so for now, I thought I’d share our dinner from last night. If you’re feeling lazy, or perhaps you too are sore and recovering from a race, this is the deliciously hands-off recipe for you.
Ingredients:
Olive oil, to drizzle
4 chicken thighs, skin-on, bone-in, trimmed of excess fat
Sea salt and black pepper
For the glaze:
6 tablespoons coconut sugar (or honey)
3 tablespoons fish sauce
4 teaspoons Braggs Liquid Aminos
Juice of 1 1/2 lemons
3 tablespoons rice wine vinegar
4 teaspoons sesame oil
Directions:
- Preheat the oven to 400°F. Lightly oil a baking dish. Season the chicken thighs with salt and pepper and arrange in the baking dish in a single layer. Drizzle with olive oil and bake for 20 minutes.
- While the chicken cooks, prepare the glaze. Mix all the ingredients in a small bowl and stir until evenly combined.
- Remove chicken from the oven and pour the glaze evenly over the chicken to coat. Return to the oven and bake for another 20 to 30 minutes, turning 2-3 times, until the chicken is tender and well glazed.
- Let the chicken rest for several minutes before serving.
Makes 4 servings.
This glaze is super easy and light, and it doesn’t turn gooey like some glazes seem to. Tastes great with plenty of green veggies too! The perfect meal to aid in a little recovery for our sore muscles.
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