I came up with this simple batter for frankfurters since I adore the corn dogs you can get at fairs and I wanted to make them at home. great when accompanied by mustard.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 cloves garlic, crushed
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- ¼ teaspoon ground cardamom
- 6 chicken thighs
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
Instructions
- Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
- Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 171 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 744 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Besides guesstimating on the honey and erring on the generous side, I followed this recipe exactly. An unexpected dinner invitation resulted in marinading the chicken for 48 hours. Instead of discarding the marinade, I put it in a saucepan with some cornstarch to thicken and poured over the quinoa I served this with. I also added roasted broccoli and cauliflower. Next time I’ll probably try some sweet potato with this! Also, I love cardamom and will probably increase the cardamom next time, but this is just to bring out that flavor because it’s also terrific as it!
I found the cardamom very subtle and pleasing, despite upping it to 3/4 tsp. I also added 3 tsp of honey (one more) and only 2 Tbsp soy sauce, to suit my personal taste. Next time, I would only lightly season the underside of the chicken with S&P and keep the kosher and pepper for the skin. I also found that it only needed 30 min at 400 degrees so be sure to monitor the cooking based on your oven. My husband likened this to the chicken you get in a shwarma – the seasoning allows the taste of the chicken to come through rather than just tasting the sauce. This was delicious!
I made this exactly as the recipe stated, well I used chicken breasts. I loved it! My husband felt it was missing something. He also said he didn’t like the taste it left in his mouth.
The only change I made was using chicken breasts. I really liked this a lot, although I wouldn’t say it’s one of my favorites. This was my first time using cardamom and I think I’m a fan… this dish definitely had a very unique flavor and I really enjoyed the change!
This was a very easy and tasty recipe. The first time I followed the directions. The marinade oozing out of the meat burned on the baking sheet, making for a very difficult cleanup. The second time, I put the thighs in a greased glass pan and made my hubby’s life a lot more pleasant. He loved the taste and I enjoyed serving it with a Quinoa dish I invented “on-the-fly” and some roasted asparagus.
Simple recipe with good flavor. We’ll be adding it to the rotation.
Other than cooking 5 minutes longer than the recipe called for, I did as directed. Very tasty and easy.
This chicken was amaaaazing! The cooking time and temp were off, though. I had deboned the chick thighs, so this might have been at play. Mine cooked thoroughly in a gas oven at 375 in only 20 minutes, and were both juicy and crispy on the outside. I doubled the cardamom as I love the flavor. Will definitely make again.
Really quite tasty. So simple too. Only let it marinate about 3 1/2 hours as I ran out of time. Next time will do it for the full time though. I used a little more cardamom than called for and next time will go even a little heavier with it. Also did just a tad less soy sauce but that was my preference. This is a keeper. Thanks Darla.
Made as written. It was wonderful! The family loved it!
This was delicious!
Loved this, made the recipe exactly as written except I marinated overnight, will make this a regular.
I used cook vinegar instead and half chicken breasts. Turned out yummy!
This dish was delicious. The marinade provided some great flavor. The only problem I ran into was with timing in the oven. I got boneless/skinless thighs and the sizes varied, which made oven timing a little variable. 25 mins was probably right. Served with steamed zucchini and a spinach salad. I’d recommend adding a starch too
I loved this. The husband loved this. It was really moist and juicy chicken. Thanks for posting!
Husband is having tonight and verdict is it is excellent!
Delicious n simple! Thank u 5starz
Thought this was really tasty given chicken thighs aren’t my favorite. I will definitely make this again, but probably modify the recipe with more of the cardamom and something to add a little heat.
Love, love, love this! It’s a favorite at my house!
A bit too salty, next time I think I may cut the salt in half.
I followed the recipe and added a teaspoon of minced garlic, fresh grated ginger, increased the cardamom to 3/4 tsp and marinated overnight. I used skinless boneless chicken thighs and these were so moist and flavorful. I served with vegetable fried rice and my family said it is keeper! Thanks for sharing.