Receta Sweet and Tangy Chicken with Roasted Green Beans and Oregano-Scented Rice
Warning: This post has plenty of gratuitous food photography that is sure to whet your appetite. I hope you've already eaten.
I've made a version of this sauce before and applied it to country-style ribs, but this time I switched it up a little bit for use as a delicious seasoning for chicken. It's so simple to prepare and it has so much delicious flavor to excite your taste buds. You'd be a fool not to give it a try.
Ingredients:
- 1/3 cup yellow mustard
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/8 cup white wine vinegar
- 2 Tbsps. honey
- garlic powder
- cayenne pepper
- black pepper
- 8 chicken thighs
Procedure:
Preheat your oven to 400˚F.
Combine
the mustard, soy sauce, brown sugar, vinegar, and honey in a baking
dish; season with garlic powder, cayenne pepper, and black pepper to
your liking.
Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
Increase
oven temperature to 500˚F; turn chicken skin side up again and place
back in oven. (You could also just use your broiler for this).
Serve
with oregano-scented rice (white rice cooked with oregano) and roasted
green beans (toss the vegetables in olive oil, salt, pepper, and garlic
powder, and place in a 400˚F oven for 25 minutes). Drizzle plate with
pan juices.
Pre-pan juices added to plate.Post-pan juices added to plate.