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1
1.
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2
Place the chicken in a large re-sealable plastic bag.
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Add 2 tablespoons soy sauce and 1 tablespoon oil.
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Seal and turn bag to coat chicken evenly.
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Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
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2.
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Peel the cucumbers and halve lengthwise.
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Use a small spoon to scoop out the seeds and discard.
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Thinly slice and toss in a strainer with 1 teaspoon salt.
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Let sit 10 minutes in the sink to drain.
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Rinse, drain well and pat dry on paper towels.
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Toss in a bowl with the vinegars and chives.
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Set aside.
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3.
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Position the oven rack about 6 inches from the heat source.
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Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan.
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Bring to a boil over high heat, stirring to blend.
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Remove from the heat and cool slightly.
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4.
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Line the bottom of a broiling pan with foil and brush top pan with oil.
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Arrange the chicken on the pan, skin-side up.
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Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes.
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Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture.
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Broil until nicely browned, watching carefully to avoid burning.
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Season with pepper.
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Serve chicken with the cucumber salad.
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Calories: 514
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Total Fat: 27 grams
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Saturated Fat: 7.5 grams
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30
Total Carbohydrate: 39 grams
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Protein: 30 grams
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32
Sodium: 906 milligrams
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33
Cholesterol: 138 milligrams
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34
Fiber: 1 gram
