Saturday, November 9, 2019


2 pounds bone in chicken thighs
½ cup avocado oil
FRESH ground sea salt and black pepper
2 teaspoons brown sugar
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon garlic powder
3-6 ounces ginger ale
  • Pour a VERY shallow amount of ginger ale into the bottom of baking dish.
  • Sift together the salt, pepper, brown sugar, paprika, ginger, cinnamon and garlic powder until well blended.
  • Rub chicken thighs with oil.
  • Sprinkle each thigh with spice mixture and place skin side up in a single layer in baking dish.
  • Bake 1 hour.
  • Coat with glaze.
  • Cover with foil and rest 10 minutes.
12 ounces ginger ale
2 tablespoons brown sugar
2 teaspoons grated FRESH ginger
¼ teaspoon FRANK’s original hot sauce
  • Combine all ingredients in a saucepan and bring to a boil over high heat.
  • Reduce heat and simmer 20 minutes or until glaze is reduced to ½ cup.
NOTE:  If serving with mashed potatoes, use a cornstarch slurry on the sauce and you have a GREAT gravy!

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