Sesame Chicken Thighs
This is one of my freezer-to-oven bagged dinners. I make this recipe in bulk by assembly-lining the process. This is a very flavorful sesame chicken recipe in a miso, honey & tahini sauce. Excellent aside steamed rice and sauteed vegetables.
8 chicken thighs
Combine in medium bowl:
1/3 cup sesame oil
2 tablespoons miso paste
½ cup ketchup
2 tablespoons yellow mustard
2 ½ garlic powder
2 tablespoons apple cider vinegar
1 tablespoon tahini
½ cup honey
2 tablespoons toasted sesame seeds
With a sharpee, label bag with the month and cooking instructions.
Place all the frozen chicken thighs in a Ziploc freezer bag. Pour sauce over the thighs. Zip to shut and shake to evenly distribute sauce.
In the morning, take bag out of freezer. Let it defrost on counter for 6-8 hours. Pour contents onto a baking sheet (lined with foil or parchment paper for ease of cleaning). Bake at 375* for 40 minutes, or until skin is golden brown.
Sesame Chicken Thighs – a freezer to oven recipe
Ingredients
- 8 chicken thighs
- 1/3 cup sesame oil
- 2 tablespoons miso paste
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 2 1/2 tsp garlic powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon tahini
- 1/2 cup honey
- 2 tablespoons toasted sesame seeds
Instructions
- Combine all ingredients (except chicken) in a ziploc freezer bag.
- With a sharpee, label bag with the month and cooking instructions.
- Place all the frozen chicken thighs in a Ziploc freezer bag.
- Pour sauce over the thighs. Zip to shut and shake to evenly distribute sauce.
- In the morning of the day you want to roast the chicken thighs, take bag out of freezer. Let it defrost on counter for 6-8 hours.
- Pour contents onto a baking sheet (lined with foil or parchment paper for ease of cleaning). Bake at 375* for 40 minutes, or until skin is golden brown.