The Thigh Who Loved Me (All recipes have interesting names)



3 pounds boneless, skinless chicken thighs

(about 12 pieces)

3/4 cup ketchup

1/2 cup salsa

1/4 cup honey

1 tbs Dijon mustard

1 tsp chili powder

1/2 tsp ground cumin

1 tbs cornstarch



Trim off any visible fat from chicken. Arrange thighs in a single

layer in a 9x13 baking dish. Set aside. In a medium bowl, whisk

together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin

until well blended. Pour sauce over chicken. Turn pieces to coat

both sides with sauce. Bake, uncovered at 400 degrees for 45 minutes.

When chicken is done, arrange thighs on a serving platter and keep

warm. Pour sauce into a small saucepan, skimming off as much fat as

possible. In a small bowl, mix cornstarch and 1 tablespoon water

until smooth. Add to sauce. Bring to a boil, and cook until sauce

thickens, stirring constantly. Pour extra sauce over chicken or serve

it on the side as a dipping sauce. Makes 4 to 6 servings



Note, Chicken breasts or drumsticks can be used in place of thighs.

If using chicken breasts, back them for 30 minutes instead of 45.

I loved the name of this recipe and had to try it out tonight. Yum! It was
a big hit with the husband and kids. Thanks for posting it.

"Tim" > wrote in message
...
> The Thigh Who Loved Me (All recipes have interesting names)
>
>
>
> 3 pounds boneless, skinless chicken thighs
>
> (about 12 pieces)
>
> 3/4 cup ketchup
>
> 1/2 cup salsa
>
> 1/4 cup honey
>
> 1 tbs Dijon mustard
>
> 1 tsp chili powder
>
> 1/2 tsp ground cumin
>
> 1 tbs cornstarch
>
>
>
> Trim off any visible fat from chicken. Arrange thighs in a single
>
> layer in a 9x13 baking dish. Set aside. In a medium bowl, whisk
>
> together ketchup, salsa, honey, Dijon mustard, chili powder, and cumin
>
> until well blended. Pour sauce over chicken. Turn pieces to coat
>
> both sides with sauce. Bake, uncovered at 400 degrees for 45 minutes.
>
> When chicken is done, arrange thighs on a serving platter and keep
>
> warm. Pour sauce into a small saucepan, skimming off as much fat as
>
> possible. In a small bowl, mix cornstarch and 1 tablespoon water
>
> until smooth. Add to sauce. Bring to a boil, and cook until sauce
>
> thickens, stirring constantly. Pour extra sauce over chicken or serve
>
> it on the side as a dipping sauce. Makes 4 to 6 servings
>
>
>
> Note, Chicken breasts or drumsticks can be used in place of thighs.
>
> If using chicken breasts, back them for 30 minutes instead of 45.
>
>