Barbecue sauce marinated chicken thighs
If Mr. Owl’s calling in life is to figure out how many licks it takes to get to the middle of a Tootsie Pop, then mine is to figure out how few sh*ts I can give and still get a decent dinner on a weekday.
Servings: 4
Ingredients
- 800 g skin on boneless chicken thighs
- 100 g barbecue sauce
- 2 tsp salt
- 2 pieces of baby Napa cabbage or vegetables of choice
Instructions
- The night before, rub the chicken thighs with barbecue sauce and salt. Marinate in the fridge overnight.
- Make rice and preheat oven. Cover a sheet pan with foil and baking paper, and spread chicken thighs out in a single layer skin side up.
- Roast chicken for 30 minutes at 180c/350f.
- While chicken is roasting, cut and wash vegetables, then cook them in a pan with a bit of salt.
- Assemble and serve.