Just a quick post today for a simple chicken glaze I tried today. 3 easy ingredients for the sauce and some boneless chicken thighs made for a quick dinner. Pretty tasty; I almost felt it could have been sweeter but I wanted the mustard to shine through. I did mine on the stove top but I am sure baking or grilling will work well too.
2 Tbs honey
2 tsp mustard
1 tsp horseradish
Mix together all three ingredients and set aside. I opted for a pan sautéed chicken today so I began by cooking the chicken over medium high on one side for about 4 – 5 minutes; until it had just started to brown nicely. Season with salt and pepper if desired. Flip the chicken over; reduce heat to medium low and drizzle some of the glaze over chicken. I flipped the chicken several times glazing throughout until chicken was cooked through. Reserve a little of the glaze to drizzle over the chicken when serving.
I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make. I loved the way these turned out. Everything I love about hot wings and more. The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin. I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route. I thought I would bread the chicken but I am glad I didn’t. One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!
Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise
1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
1/4 tsp crushed red pepper
1/4 tsp garlic powder
1/4 tsp black pepper
about 12 ounces chicken thighs; boneless skinless
salt and pepper to taste
In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper. Bring to boil and simmer for a few minutes to allow flavors to come together. Meanwhile cut chicken into chunks or strips. In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit. Toss with hot sauce.