I like recipes that are easy and flavorful. My go-to recipes are ones that I've made many times with consistently delicious results. This recipe for chicken thighs comes from Cooking Light. The great thing is the marinade becomes the glaze so you only have to measure and mix things once. And while I'm someone who does most of my cooking on Sunday and just reheats leftovers throughout the week, this is a pretty easy weeknight dinner as everything can be ready in about an hour.
Although the recipe doesn't specify, I find that using skinless, bone-in thighs work well and I don't miss the skin. I also find that the marinade is generous enough that I can make at least eight thighs (instead of the six called for in the recipe). Other than that I more or less follow the recipe as written.
In order to cut down carbs I've started making cauliflower rice. And if you don't have a food processor, it's pretty easy to find in the freezer section of most grocery stores. It will never taste like rice but I personally like cauliflower so I don't mind replacing rice once in awhile. All in all in makes for a pretty healthy and satisfying dinner.
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.
Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.
Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush ½ cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Brush on remaining marinade mixture to coat chicken well.