Ingredients: chicken thighs two Garlic Orleans marinade Honey

Practice Steps

1. Chicken thighs I chose a large one of this kind, the meat is more meaty, take it back to clean it, and then use kitchen paper to give it to wipe off excess water. Prevent moisture in the marinade, the marinade will not be flavorful.

2. After drying the chicken thighs, make a few cuts to the front and back of the thighs so that the marinade is more flavorful.

3. Take a basin, put the chicken thighs into the basin and add the Orleans marinade.

4. Prepare a few cloves of garlic and mince them. Heat a little oil in a pan and sauté the garlic until lightly browned.

5. Then put it in a basin, put on disposable gloves and scrub it well with the chicken thighs. Make the chicken thighs completely marinated evenly.

6. After marinating and massaging the chicken thighs evenly, put it into the refrigerator for more than 10 hours, so that the marinade will be more flavorful in one step.

7. Remove the marinated chicken thighs, baking sheet lined with tinfoil, lay the chicken thighs flat on top. Place in the oven, top and bottom heat 200 degrees, bake for 25 minutes.

8. When the chicken thighs are almost done, take out the chicken thighs and brush them with a layer of honey, add two tablespoons of water to dilute the honey, and brush evenly on the surface of the chicken thighs. Put it into the oven and bake for about 3 minutes more.

9. Take out the plate and put the baked chicken thighs into the plate. The baked chicken thigh meat is very tender and the skin is delicate and tender.