This recipe is quick, easy and satisfies even the pickiest of taste buds.
I originally found this recipe on mango.org as a recipe featuring mangoes so I had to try it. I didn't think we had honey so I used maple syrup at first until I found the honey so I used both!
Ingredients:
- 1/4 cup Honey
- 1/4 cup pure Maple Syrup
- 1/4 cup Soy sauce
- 1 tbsp Olive oil
- 2 tablespoons fresh Lemon juice
- 2 Garlic cloves minced
- Pinch of Sea Salt and Pepper
- 2 lbs Chicken thighs (skin on)
- 1/2 cup Cranberries
- 1/2 cup fresh Mango cubed
- Rosemary for garnish
Cooking
Place chicken thighs in a Ziplock bag and pour in the first 7 ingredients to make the maple-honey marinade. Be sure that each chicken thigh is evenly coated and refrigerate for 3-6 hours
Preheat oven to 400°F
Place chicken skin-side down in a casket iron skillet or baking pan
Add a small amount of the marinade to the skillet (enough to coat the bottom)
Bake for about 25 minutes
Turn chicken over skin-side up and add cranberries, mango and rosemary
Bake for additional 20 minutes
Enjoy!
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