Saturday, September 23, 2017

Tangy sesame chicken thighs

Those of you who remember my error in buying the super-giant size bottle of Sriracha Sauce (for the recipe that called for 1 teaspoon) may not be surprised to discover that I recently bought enough sesame seeds to fill two large mason jars and then promptly forgot what they were intended for.  


 Sesame seeds do not keep forever and we don’t use them often.  I’m not sure why that is because sesame seeds are delicious and add an easy touch to many dishes.  This week we have added them to our favorite salmon recipe and now are adapting that marinade to chicken thighs.  I toyed with adding a bit of Sriracha sauce to the ingredients, but decided to give you a break.

You eagle-eyed readers will note that there are only six chicken thighs in the photos and the recipe calls for eight.  Eight would have been perfect!  We loved this chicken and plan on having it often!

Sesame Chicken Thighs 


1/2 inch fresh ginger, grated or minced
3 cloves garlic, finely minced
4 tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons cider vinegar
8 skinless, boneless chicken thighs (if you use thighs with bone and/or skin, you will need to cook longer)  
1 teaspoon dark sesame oil
¼ cup toasted sesame seeds – or enough to coat chicken pieces
2 thinly sliced green onions, green part only


      Preheat the oven to 400°F.
     While it’s preheating, toast the sesame seeds on a pan until browned. They burn quickly.
      6 – 8    minutes should do it. Remove when toasted.

Slice green onions.

Place the chicken in an oven safe baking dish. You can line it with foil.  We forgot.
Mix the ginger, garlic, soy sauce, maple syrup, cider vinegar and sesame oil in a small dish.  Pour over chicken.  Marinate as long as you can in the fridge, up to overnight. 

 If you can’t marinate, it will still be pretty good.  You can take it this far by marinating in a zippered bags and transferring to baking dish later. 

Bake for about twenty minutes. Use meat thermometer to make sure they’re cooked. Remove and let rest. Top with toasted sesame seeds.  Add green onions just before serving.

 This is good with crisp salad, rice and tomatoes.  Enjoy!

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  1. Since I also have giant bottle of sriracha and a giant bottle of sesame seeds, I will have to try this! It looks delicious.

    1. Do you think we could try sesame srirachs red velvet cake? LOL.

  2. I have a quart of red food coloring in case I have to make a lot of red velvet cake. I won't tell you how long I've had the bottle. Also a bottle of sriracha, a legacy from my daughter, who moved our four years ago.

    1. Do we need a support group? Or a 12 step program? Hugs. MJ

  3. This sounds like a real winner! Thanks for the inspiration.

  4. Thanks, Libby! Glad you could come by. Hugs. MJ

  5. This sounds really yummy! Thanks MJ / Victoria
    from the ever-anonymous Nancy R