8 chicken thighs
1 bottle of Jack Daniel’s® Tennessee Honey ™ Barbecue Glaze
100g rocket (for a side salad)
100g sliced red onions
100g cherry tomatoes (halved)
30ml good quality olive oil
50g mixed seeds
Start by preheating the oven to 180°C and then place the chicken thighs in a roasting tin and coat them liberally in the Jack Daniel’s® Tennessee Honey ™Barbecue Glaze.
Bake at 180°C for 20 minutes until succulent and golden and then remove from the oven, cover with foil and rest.
Finish the thighs by place under the grill on a medium heat until the glaze is sticky and golden.
For the quinoa:
Using a medium sized saucepan, bring the quinoa to the boil in the 350mls of water.
Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, which takes about 15 minutes. Fluff with a fork.
For the salad:
Toss together the rocket, red onions and tomatoes in a salad bowl and dress with the olive oil.
Place the warm chicken thighs on top of the salad, spoon on the cooked quinoa and sprinkle with the seeds.