Sweet and Savory Chicken Thighs with fresh garden herbs

 

Four to six boneless, skinless chicken thighs

¾ cup Italian bread crumbs

 

Marinade ingredients:

4 to 6 TBL spoons  of Extra V. Olive Oil EVOO

 

½ tsp Chili powder

Two cloves thinly sliced fresh garlic cloves

¼ tsp garlic or onion salt to taste

 

Here’s where I diverge from traditional cooks with exact measuring:

Use fresh herbs in season.

I used one  or two sprigs of rosemary leaves, and lemon Thyme  picked yesterday and left them to dry overnight.

I stripped the leaves from the stems and put them in a small Ziploc and crushed them up, what is equal to two pinches

One large pinch of fresh chopped parsley

1 TBLS brown sugar syrup

You can use corn syrup but use less.

Juice of one medium lemon

A sprinkle or smidge  of nutmeg and cinnamon stick, grated  fresh

Add all ingredients except the bread crumbs and mix well.

Use fork to poke holes in chicken for marinating.

Marinate chicken for two hours in refrigerator, making sure marinade is evenly distributed over and under chicken, cover with plastic wrap.

After an hour, slosh marinade around

the chicken and let marinate the final hour in fridge.

 

Remove chicken from marinade and place in large freezer bag, add 1 cup bread crumbs seal bag and toss until chicken is covered well. Let sit ten minutes.

 

prep a broiling tray   or use mesh tray with nonstick spray

set the convection oven setting at 350 for 30 minutes.

Air fry time may be less, refer to your oven’s settings.

 

For Regular oven time, which may be longer,   refer to your oven’s instructions.

 

 

Chicken should be sweetly flavored with a hint of savory  and garlic, bread crumbs holding in juice of chicken.

We roasted patty pan summer squash as a side dish. Yummy!

 

Don’t ask about calories or exacts,  my cooking is like my writing, I know the rules well enough so when needed, I can experiment with them.