Do you remember that time I posted a recipe for 5 ingredient pork tenderloin, and I told you that the marinade is pretty much the best thing ever, and should be used in any and all meat marinade situations that you encounter in life? Well, I was totally serious. And just to prove it, I’m showing you this chicken thigh variation.
Chicken thighs are delicious. This marinade is delicious. Really the only potential outcome from this marriage is pure, unadulterated meat bliss. The end.
What makes this even better is that I don’t feel like complete shit after making and eating it. It’s cheap, fast, and healthy. Plus, it goes with pretty much any green vegetable (bok choy pictured here), which plays nicely into my new life mission to pay half-attention to what goes in my body. Particularly since I’ve started experiencing day-long hangovers after four vodka sodas.
It’s all going downhill, people. Apparently, 26 is the tipping point.
Speaking of which, last night, I went to a couple of apartment parties. I had a great time, and there were tons of cool people there… but there were also things that brought back old memories, like: solo cups, college students, people drinking out of handles, girls throwing up in bathrooms, and a WHOLE LOT of unnecessary midriff exposure. And after all of that, you know who had a hangover today? Not the puking girl – just the 26-year-old who was calmly sipping a vodka soda in the corner and completely sober by the end of the night.
I have never felt so 26 years old in my life. Thank god for Netflix.
Anyway, here is the recipe! Remember, you can use the marinade on just about anything!
Ingredients
1/4 c low sodium soy sauce
1/4 c brown sugar
1/4 c red wine
1/4 c balsamic vinegar
6 boneless skinless chicken thighs
salt and pepper to taste
Directions
Whisk together fist 4 ingredients. Place mixture into a plastic bag with chicken thighs, and let marinate for at least 30 minutes. While chicken thighs are marinating, preheat the broiler to high.
Place chicken on a broiler pan. Discard remaining marinade. Cook for 8-10 mins, then flip chicken to other side, and continue to cook for 8-10 minutes longer.
Enjoy!
Source: ringfingertanline.com (defunct blog)
