INGREDIENTS:
- bone-in, skin-on chicken thighs10
- orange, juiced1 large
- Lime, juiced1
- ruby red grapefruit, juiced1 half large
- rice wine vinegar1 tbsp
- soy sauce1 tbsp
- fresh ginger, grated1 tsp
- garlic, grated2 cloves
- crushed red pepper flakesa pinch
- orange marmalade1/3 cup
- cornstarch1 tbsp
- water3 tbsp
- salt and pepperto taste
- green onion and red bell peppergarnish
INSTRUCTIONS:
- 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.
- 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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