Sticky Whiskey Marinaded Chicken Thighs

Marinades are a great way to treat a piece of meat and you can get really creative with your mixes. Dig around your cupboards to find ingredients that are collecting dust. For me, it was whiskey and balsamic vinegar, neither of which I use very often. I complimented with contrasting flavours to balance out the harshness of the alcohol and vinegar. The best way to soak the meat is to use a sealable plastic freezer bag. In any case, always use a nonreactive container, plastic or glass.

Sticky Whiskey Marinaded Chicken Thighs

Ingredients

6 free range chicken thighs
3 garlic cloves minced
1 TSP ground ginger

Equal amounts (I used half a cup measure) of:

Whiskey
Brown sugar
Olive oil

Half that amount of:

Balsamic vinegar or\and soy sauce

Method

Combine all the ingredients in a plastic zip lock bag and refrigerate overnight.

Preheat the oven to Gas 6\200°C\400°F

Place the chicken thighs in a roasting tin, with a little of the marinade.





Roast for 30 minutes

To make a glaze, cook the reminder of the marinade on the hob. Bring to the boil, reduce the heat and cook over a medium flame until it reduces by half into a sticky sauce.

I ate mine with simple spuds and veg but you could equally just tear into it with your bare hands like the beast that you are.