I’ll add an image of the finished product when I actually make it again. The title’s just a reminder to me. Recipe below.

I have a preferred recipe for chicken thighs these days with mustard and balsamic vinegar, but I don’t have that written out as a recipe yet and this one’s great for plain, moist rice.

Ingredients

• 6-10 boneless skinless chicken thighs
• 0.25 teaspoon salt
• 2 tablespoons cayenne pepper
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 4 tablespoons minced garlic
• 2 tablespoons dried onion flakes
• 1 tablespoon ground black pepper

Cooking Steps

1. Preheat oven to 425F
2. Line large baking sheet/dish with foil
3. Add chicken thighs to the baking surface
4. Dump the other ingredients on the chicken pile and mix until chicken is evenly coated
5. Spread chicken evenly across the baking surface. Do not stack them
6. Bake for 45-70 minutes, or until the internal temperature has reached 155F.