Ingredients
12
12 servings
- •1.5 cups Worcestershire sauce
- •1.5 cups water
- •0.5 cup pearl onions
- •3 tablespoons pickling spice
- •1 tablespoon whole black peppercorns
- •2 teaspoons crushed garlic
- •1 cube beef bouillon, crushed
- •5 large bay leaves
- •12 (6 ounce) bone-in, skin-on chicken thighs
Instructions
- Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
- Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
- Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.
Nutritional Facts
Per 12 servings
- Calories: 318
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 0g
- Protein: 29g
- Sugar: 4g
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