Honey Garlic Boneless Chicken Thighs with Red Pepper & Pineapple.

 Modified recipe from Magnolia Table, Vol. 2.

September 1, 2020: First Day of School

Villa Madonna: Masks in the car!

8 Boneless, skinless Chicken thighs (approx. 4 oz. each)

2 C. Pineapple, chunked

2 Large Red Peppers, cut in thin strips

Parsley & Sesame Seeds, optional, for garnish

1. Preheat oven to 400 degrees, and position rack 6 inches from broiler unit (assuming it broils from above).
2. In a medium bowl, mix together:
• 1/2 C. Apple Cider Vinegar
• 1/2 C. Honey
• 1 C. Ketchup
• 4 T. butter, melted
• 2 t. Garlic Salt
• 2 cloves garlic, minced (fresh is best)
3. Line a rimmed baking tray with foil, and spray with cooking spray; place thighs on the tray.  Pat dry if needed, and generously sprinkle with salt/pepper.
4. Bake 15 minutes.
5. Remove tray from oven, and use a baster to remove the drippings (cool/toss).  Brush chicken with mixed sauce.  Then flip thighs, and brush 2nd side GENEROUSLY with the sauce (1/2 cup +, at least).
6. Sprinkle top with pineapple and peppers (a little less than 2 cups of pineapple is fine).
7. Bake for 10 more minutes.
8. Turn oven to broil--DO NOT remove pan--and broil until the chicken is charred in several places, 8-10 minutes (10 in my oven, plus I'm paranoid).
9. Transfer chicken, pineapple, and peppers into a large bowl (low/wide bowl is best), and toss with the remaining sauce.
10. Garnish with parsley/sesame seeds if you like!  ENJOY!  

*Serve with rice.  VERY yummy!