Flavorful and juicy, chicken thighs can be a thrifty alternative to breast meat. You can often find them in value packs at your local supermarket.
Recipe information
Yield
Makes 4 servings
Ingredients
8
For the marinade:
3
1
3
2
1
1
1
8
4
Need to make a substitution?
Preparation
Step 1
1. The day before serving, rinse the chicken and pat dry. Place in a bowl.
Step 2
2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.
Step 3
3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.
Step 4
4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.
Step 5
5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.
Step 6
6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.