Summer is here and so is barbecue season.  Sadly, I don’t have access to a barbecue at home – our condo is patio-less.   But before you start feeling sorry for me, I DO have a trusty little toaster oven.  This essential piece of kitchen equipment makes me feel like I have a double oven like in those fancy home magazines or on The Food Network.  It heats up fast and doesn’t raise the temperature in our whole place like the big oven so on summer days when we would be grilling, we rely on our trusty toaster oven to cook up some tasty meals, like my fast flatbread pizza or these Asian-glazed chicken thighs.  Plus, we can use it all year-long.

The flavours are sweet, salty, and distinctly Asian flavoured and the mahogany glaze is lip-smackingly good.  Now if you don’t have a toaster oven, you can totally use a normal oven or your barbecue.  The longer you marinade the meat, the tastier it’ll be, so anywhere from 1 hour to overnight will do the trick.  The marinade is super easy and so tasty that you’ll be able to whip this up on a weeknight or make ahead for your next big summer bash.  Cold leftovers are great with a salad. The possibilities are endless.  Too bad summer isn’t.

PS – You save lots of calories and fat by removing the skin. Just yank it off by pull it over the bone – picture pulling a pant leg inside out (think skinny jeans).  Your waistline and arteries will thank you.