Baked chicken with glaze. Need suggestions.

Cafe Society
1

I have a chicken thigh recipe that I’ve made a lot, involving baking the thighs until almost done, and then adding a sauce or glaze to the top for the last 15-20 minutes of cooking. The original recipe called for this sauce to be equal parts soy sauce, chili sauce, and honey, with a little ginger added in. It’s pretty good, but I’m in the mood for something different. I was going to do a hoisin/five-spice glaze, but unfortunately we’re out of hoisin sauce.

OK, so, ingredients I have around here that could conceivably be used for such a purpose: honey, soy sauce, ketchup, Dijon mustard, oyster sauce, peanut butter, coconut milk, mirin, cider vinegar, white vinegar, red wine, sesame oil, Worcestershire sauce, Tabasco, brown sugar, pecans, and a wide variety of spices, except not cumin because we’re out of that. Oh, also fresh garlic and onions are a possibility. And probably some other stuff I forgot to mention so if there’s something really basic that isn’t in my list, we likely have it.

So, um, devise a sauce for me! Please.

2

If it were me I’d just go with the oyster sauce and a little sesame oil, but I’m simple like that.

3

ketchip + cider vinegar + W’shire sauce + mustard

Do you have liquid smoke on hand? One tiny dash of that to the above and you have an ersatz BBQ sauce, especially if you add finely grated onion.

4

Ooh. We do indeed have liquid smoke. That sounds pretty good, although the oyster sauce does too. Decisions.

5

Currant jelly and basil

6

Apricot jam.

7

Equal parts mustard & honey, a little olive oil and nice vinegar or lemon juice - maybe a clove or two of very finely chopped garlic - some salt and pepper. Mix up to a sticky liquid. Rub on chicken. Put in oven. Eat when done.

8

My usual way of preparing baked chicken thigh is: 1 part sesame oil+4 parts red wine or sherry+ 4 parts soy sauce + diced garlic.

9

OK, went with oyster sauce and soy sauce and it turned out delicious. I am saving the rest of these suggestions for next time, though!