debbie_in_ga
Well-known member
I would up making mine in a 9x13 pan lined with the non-stick foil. There was plenty of liquid in the pan to dribble over chicken, but not much got really glazed. (also the pan was completely full of boneless, skinless chicken thighs.) It was delicious as it was, but after reading that thread I got to thinking about how the Ron's Chicken "Spareribs" are cooked and wonder if that might be a good method to get an ooey-gooey carmelized effect.
I posted the recipe above in the thread where someone asked for recipes for boneless skinless thighs.
Basically thighs and sauce ingredients go into a big frying pan on the stove, bring to a boil, reduce heat and simmer, turning chicken frequently.
Just a thought. I will try it the next time I make the recipe.
Let me know if you do and how it works!
Debbie
I posted the recipe above in the thread where someone asked for recipes for boneless skinless thighs.
Basically thighs and sauce ingredients go into a big frying pan on the stove, bring to a boil, reduce heat and simmer, turning chicken frequently.
Just a thought. I will try it the next time I make the recipe.
Let me know if you do and how it works!
Debbie