I modified this recipe from the Ship to Shore charter yacht cookbook to feed fewer people and to suit the ingredients I had on hand.
It's a great recipe that uses few ingredients, can be prepared in a quite small kitchen, looks great and tastes delicious.
The ship to Shore cookbooks are a wonderful resource for anyone with limited space who still wants to create tasty meals with just a few ingredients.
(Disclaimer: I do not make any money from the sale of the above-mentioned cookbook. I just really like its overall simplicity and the recipes.)
1 package chicken thighs, bone-in
1/2 cup sour cream
1 1/2 Tbs lemon or lime juice (I like key limes for their tartness)
1 clove garlic, minced
Hot sauce (Marie Sharp's Fiery Red Hot Habanero Pepper Sauce is my brand of choice after a sojurn in Belize), salt and pepper to taste
1 cup panko bread crumbs (1 cup crushed saltines were used in the original, but panko makes the coating much lighter and crunchier)
1 tsp dried thyme
1/2 tsp dry mustard, plus a dab more
1/2 tsp paprika
1/4 tsp cayenne pepper
3/4 stick butter, melted
In a large bowl, combine sour cream, juice, garlic, pepper sauce, salt and pepper.
Skin thighs and add to marinade, coating them. marinade for one hour or overnight in the fridge (recommended)
Combine Panko (or saltines), thyme, mustard, paprika and cayenne and mix well.
Dredge each thigh in the coating mixture and place in a buttered, shallow baking pan and drizzle with melted butter.
Cook at 375 for for 35 minutes or until browned and tender.
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