Recipe of the Week: Is There Any More of That Chicken? by J.M.

This simple, inexpensive meal will leave your guests asking, “Is there any more of that chicken?”. The result is a moist, fall-off-the bone chicken thigh wrapped in a crisp sweet and tangy skin. Note that hormones and antibiotics spoil this recipe, so shop for quality chicken.


  • 6-8 plump chicken thighs
  • 1-2 large cloves of garlic, minced
  • Fresh ground mild chili or black pepper
  • ½ cup olive oil
  • ¼ cup Balsamic or apple cider vinegar
  • ½ cup honey
  • 1-2 tsp Balsamic or apple cider vinegar
  • ½ cup molasses


  1. Preheat oven or covered grill to 350 degrees Fahrenheit.
  2. Place cooling rack on baking sheet. Place thighs skin side up on rack. This allows the grease to drip and accumulate.
  3. For the first baste, combine in a small bowl the minced garlic, pepper, olive oil and 1/4 cup of vinegar; this makes enough to baste the chicken two times.
  4. Brush on chicken and place sheet in oven.
  5. Bake for 45 minutes, basting another time or two to keep the skin moist.
  6. For the second baste, combine the honey and a splash (about 1-2 tsp) of additional vinegar to thin in a bowl and brush on.
  7. Bake for another 45 minutes, basting another time or two.
  8. For third baste, brush on the molasses and bake for another 20-30 minutes until skin is crisp.
  9. Remove from oven and rest for a few minutes. Goes well with baked beans or potato salad.

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