Orange Glazed Chicken Thighs
I might be having a love affair with chicken thighs. Oh my heavens, I can’t get enough! The other night I was realizing that I had nothing planned for dinner. I’m a food blogger. How in the world does that happen? Well, it happens more often than you might think. That’s when inspiration kicks in. I browsed through my pantry and half-empty fridge searching for ideas. I found the chicken thighs and knew I could work with it. Toss in some oranges, coconut milk, and some rice and I knew we’d have a dinner on our hands. It turned out awesome. I was worried that the skin might get slimy instead of crispy (which is my favorite part), but heavens, it turned out amazing. It was a nice combination of sticky and crisp. Oh baby! served it up with a little coconut rice which gave a nice, sweet accent to the spicy zest of the chicken.
Orange Glazed Chicken Thighs
These Orange Glazed Chicken Thighs combines orange, soy sauce, ginger, and more to give you a mouth watering dinner.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
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Servings: 4 Servings
Ingredients
- 8 chicken thighs
- 1 cup orange juice
- 1 orange zested
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1/3 cup brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes
Instructions
- Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
- In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
- Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
- Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
- Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.
Nutrition
Calories: 618kcal | Carbohydrates: 29g | Protein: 38g | Fat: 37g | Saturated Fat: 10g | Cholesterol: 221mg | Sodium: 687mg | Potassium: 690mg | Fiber: 1g | Sugar: 26g | Vitamin A: 9% | Vitamin C: 58.7% | Calcium: 5.3% | Iron: 11.6%
Coconut rice is super easy to make. Take 1 1/2 cups of rice, add in 1 can of coconut milk (which is 2 cups), and 1 cup water. Cover and bring to a boil, reduce heat to a simmer and continue cooking until all the liquid has been absorbed (about 15 minutes).
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