Chicken Thighs and Risotto

I bought a risotto starter at Williams Sonoma and it made making risotto so easy.  Our only complaint was that it was a little too oniony, but overall it was pretty good.

To go with that we had baked chicken thighs.  I used boneless, skinless chicken thighs.  Michael thought these chicken thighs had great flavor, so I am sure I will make them again.

1/2 cup buter

3 Tbsp minced garlic
3 Tbsp soy sauce
1/4 tsp black pepper
1 Tbsp dried parsley
6 boneless chicken thighs
dried parsley, to taste

Preheat the oven broiler. Lightly grease a baking pan.  In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley.  Cook 2 minutes on high in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.  Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.