Sobrecoxas de frango glaceadas com shoyu e gengibre

Ingredientes

• 3 pounds bone-in, skin-on chicken thighs ((about 6 large thighs))
• 2 shallots (or 1/2 red onion) (peeled and cut into quarters)
• 1/3 cup soy sauce or tamari sauce
• 1 tablespoon freshly grated ginger
• 1 tablespoon fresh lemon juice
• 1 garlic clove (grated or finely chopped)
• 1/2 teaspoon cayenne pepper
• 2 tablespoons honey
• 1 tablespoon butter or ghee (optional)
• 1/4 cup chopped green onion tops

Modo de preparo

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Pat the chicken thighs dry with a paper towel. Spray a rimmed baking sheet or shallow baking pan with cooking spray or line with a sheet of parchment. Arrange the chicken in the pan and tuck the shallot quarters in and around them.

3. 3

   Whisk together the soy sauce, ginger, lemon juice, garlic and cayenne in a small bowl. Pour the sauce over the thighs, turning them to coat both sides, then turn skin-side up. The chicken can marinate up to 24 hours ahead in the refrigerator before baking.

4. 4

   Bake 30-35 minutes, until the skin is puffed and golden brown. Remove the pan from the oven.

5. 5

   Carefully pour the pan juices into a small saucepan and stir in the honey and butter. Bring to a boil and cook about 5 minutes, or until it reduces by a third (watch the pot and lower the heat slightly so it doesn't boil over).

6. 6

   Pour the reduced sauce over the chicken thighs and put them back in the oven to bake 5 more minutes.

7. 7

   Sprinkle the green onion over the chicken and serve.