Disco Chicken (AKA maple rum chicken)
We call this disco chicken not only because its sheen and the sesame seeds bring to mind a disco ball but also because people have been know to do a little dance when they find out it’s on the menu. Make extra because leftovers, if there are any, are popular."Wow...this looks amazing, i cant wait to make it and when i get another medal i will award it for this yummy dish...it takes a while to figure out how to edit stuff, i still dont know how to do right." - guitarmom
Yield: 4 Ready in 1 hours, 20 minutes
favorite of 116 people 109 people want to try
|0.5 cupmaple syrup|
|0.5 cupspiced rum|
|0.25 cuptamari or dark soy sauce|
|0.5 tspsambol olek or chili garlic sauce|
|0.5 tspginger; minced|
|2 clovesGarlic; minced|
|2 tbsplemon juice; (or about half a lemon)|
|4 chicken thighs; (up to 8)|
|0.5 tbsphot water|
|1 tspcorn starch|
|0.5 red onion; (up to 1) sliced|
|1 dashFresh ground pepper|
|1 sprinklingSesame seeds|
Disco Chicken (AKA maple rum chicken) Preparation
Combine top 8 ingredients (to and including lemon juice) in a bowl or shallow pan if you’re marinating. If you are marinating (you really don’t have to) add chicken and set aside to marinate up to 48 hours. If you are not marinating the chicken just toss the chicken in the sauce.
Preheat the oven to 400 degrees.
Layer the sliced onions in the bottom of the pan and lay the chicken over the onions skin side down.
Add the dissolved corn starch to the marinade/sauce, stir well and pour over the chicken.
Sprinkle the chicken with fresh ground black pepper and sesame seeds. Cook the chicken 30 minutes.
Turn the chicken skin side up, glaze with juices in the pan and sprinkle with black pepper and sesame seeds, cook another 30 minutes.
Serve making glaze the chicken with sauce and onions. Could be served with rice but is great with just broccoli and a salad.
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