Had some chicken thighs to cook tonight and was a recipe with a little Asian flare. Found the Honey Soy Sauce Chicken Thigh recipe and boy howdy was it good. Made some home made ginger salad dressing for the salad and threw the thighs over some riced cauliflower.

That sounds pretty darn good!!

Soy? no thanks

You don’t like soy sauce?

Killer looking birds

Looks and sounds amazing!

You done good brother

That my friend looks great, and I bet it tastes fantastic!!

Text me the recipe. Your husband is lucky

Beautiful.

Thanks fellas

Text sent [censored]

Damn that looks good!

A few more of us would like the recipe if you dont mind... not sure what you sent to BP lol but only interested in the food!

Here is the chicken recipe

INGREDIENTS
• 1/3 cup honey
• 1/4 cup low sodium soy sauce
• 1/4 cup finely chopped green onions
• 2 tablespoons cooking oil vegetable oil or canola oil
• 1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
• 1 tablespoon white vinegar (apple cider or rice wine vinegar -- OPTIONAL)
• 1 teaspoon sesame oil OPTIONAL
• 3/4 teaspoon fresh minced ginger
• 2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)
• Salt and pepper to season
• Fresh chopped parsley to garnish
INSTRUCTIONS
1.                   In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
2.                   Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
3.                   Preheat the oven to 425°F (220°C).
4.                   Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
5.                   Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
6.                   Garnish with parsley and optional sesame seeds.
7.                   Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
NUTRITION
Calories: 339kcal | Carbohydrates: 17g | Protein: 37g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 179mg | Sodium: 524mg | Potassium: 511mg | Sugar: 15g | Vitamin A: 85IU | Vitamin C: 1.4mg | Calcium: 25mg | Iron: 1.9mg
 

Here is the ginger salad dressing

INGREDIENTS
• ½ cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar, to taste
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup or honey, to taste
• 2 teaspoons finely grated fresh ginger
• ½ teaspoon fine sea salt
• About 20 twists of freshly ground black pepperINSTRUCTIONS
1 In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
2 Taste, and adjust if necessary—for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
3 This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.NOTES
Recipe adapted from my basic vinaigrette, crossed with the “liquid gold” salad dressing in my cookbook, Love Real Food.
MAKE IT VEGAN: Be sure to use maple syrup instead of honey.
▸ NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Thanks

will do this one for sure!

BEAUTIFUL to say the least.

Looks like it came out great. I have a very similar recipe on my bi-weekly menu. It's one of the kids favorite.

That looks great! Except for the rice cauliflower


Will have to try this!

My wife doesnt like it when i eat cauliflower too bad there is no farting smiley lol

Last year I got back in the gym weight training, and got on the keto diet. Weekly meals delivered twice a week from Keto-Me Meals. No rice allowed, so almost every meal had cauliflower rice. After a few months of that, I just couldn't eat the fake rice anymore. Taste & texture was too much. Can't do cauliflower rice or cauliflower mashed potatoes. I love raw cauliflower though.

You missed your calling. You could make a silk purse out of a pigs ear.

I like to eat more than I like to cook, That looks good!

Coming to my kitchen soon!

Good thing I scrolled down before commenting. I was about to raise hell for not posting the recipe.