· 1 small Onion minced (about a ¼ cup)
· 1 1/3 Tbl Sugar
· 1 Tbl Jalapeno pepper seeded and finely chopped
· 2 tsp Cider Vinegar
· 2 tsp Soy sauce
· ½ tsp Salt
· ½ tsp Ground allspice
· ¼ tsp Dried tyme
· ½ tsp Black pepper
· ¼ tsp Ground red pepper
· 4 to 8 Chicken thighs, skinless
· 2 shots Red wine (see #9)
· Cooking spray
1. Combine all but the chicken and cooking spray in a bowl and mix together
2. Cut the fat and skin off the chicken. Don’t worry if you leave a little.
3. Wash your hands thoroughly and use tongs for the remainder of the recipe. Wash the thongs and everything the raw chicken touches (don’t cut it on your counter top) when finished using.
4. Dredge the chicken through the sauce and place in a container
5. Scrape the remainder of the sauce over the chicken
6. Cover the chicken container and place in the refrigerator for a half hour or up to five hours. I shook the container to make sure everything was mixed well
7. Heat a skillet at medium heat then coat it with the cooking spray
8. Add the chicken to the pan and cook thoroughly on both sides. Since I used bone-in thighs I tried 10 minutes per side then 5 minutes each (see #9)
9. About midway through the cooking process when the vegetables are beginning to look overcooked, add the wine and deglaze. Adjust the amount based on how dry everything is getting. I guess you could use water or stock but I think the wine gives it a nice layer of taste
10. Poke the chicken with a knife or fork in the center near the bone. If the juices run clear then the chicken should be done. If it is red then cook longer. To make you feel better try cutting into the biggest thigh to make sure. Don’t ever serve chicken when the juice is not clear or the insides are raw. This is not a steak.
You can serve this with potatoes, rice, noodles, or whatever and a vegetable.