INGREDIENTS:
- 10 bone-in, skin-on chicken thighs
- 1 large orange, juiced
- 1 Lime, juiced
- 1 half large ruby red grapefruit, juiced
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- 1 tsp fresh ginger, grated
- 2 cloves garlic, grated
- a pinch crushed red pepper flakes
- 1/3 cup orange marmalade
- 1 tbsp cornstarch
- 3 tbsp water
- to taste salt and pepper
- garnish green onion and red bell pepper
- Preheat oven to 425. Prepare chicken by rubbing salt and pepper on both sides of each thigh and place on rimmed baking sheet skin-side down. Place in the oven and bake 20 minutes.
- Meanwhile, create the glaze by combine citrus juices in a measuring cup. You want about 3/4 cup of juice. Add ginger, garlic, crushed red pepper, soy sauce, and vinegar.
- Pour juice mixture into a medium saucepan and bring to a simmer over medium heat and cook 5 minutes. Add marmalade and stir to combine. Bring back to a simmer. Sauce will begin to thicken, however you may need to add a little thickener to help it along. If so, in a small cup combine cornstarch with water to create a slurry. Add 1 tbsp of your slurry to the glaze at a time, stirring in between additions until your glaze is thickened to your liking.
- Brush glaze on the thighs and flip them over (skin-side up) and drain any grease from the baking sheet. Brush glaze on the skin-side and bake for an additional 20-25 minutes or until the skin is crispy, brushing glaze on every 7-10 minutes or so.
Source: Foodie ish
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