Sweet and Sour Baked Chicken Thighs
These are my sweet and sour baked chicken thighs, and they are made with my healthy and skinny sauce, first, seared on the stove, then fully cooked in the oven. Recreating takeout food at home is one of my favorite things, or as I call it, takeout fakeout!
Equipment
- Stovetop
- Oven
Ingredients
- 3 chicken thighs
Sauce
- 4.5 tablespoons brown sugar replacement
- ⅓ cup apple cider vinegar
- 1.5 tablespoons soy sauce low sodium
- 3 tablespoons sugar free ketchup
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Start by marinating the chicken. Combine all the ingredients for the sauce in a bowl, stirring together. Place the chicken and sauce in a baggie or airtight container. Marinate in the fridge for at least 30 minutes or up to all day.
- When it is time to cook, preheat the oven to 350 degrees. Prepare by lining a baking tray with cooking spray.
- Grease a pan with cooking spray and heat up over medium high heat. Once heated, add the chicken thighs, skin side down, leaving the marinade in the bag. Sear about a minute or two per side, then add in the marinade. Bring the marinade to a simmer and let the chicken cook for another 2-3 minutes per side.
- Transfer the chicken thighs to the greased baking tray. Bake in the oven for about 15-17 minutes, until fully cooked.
- As the chicken is cooking, reduce the heat to a low/medium and bring the sauce back up to a simmer. Then, simmer for a couple minutes, until desired thickness.
- When the chicken is ready, spoon the sauce back over and enjoy!
Nutrition
Serving: 1 chicken thighCalories: 262kcalCarbohydrates: 2gProtein: 19gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 979mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!