Orange Soy Glazed Chicken Thighs
I know it may come as a shock to some people but I do make other food besides Italian. GASP. I know. I know. While Italian will ALWAYS be my first love and go to I happen to love all kinds of cuisines. Japanese, Mexican, Indian, Moroccan, Chinese, Greek, German. You get the picture. I just love food. Good food. I also love chicken. It’s like pasta I don’t know how you could ever grow bored with it. There are a gazillion different ways to make it.
I happen to prefer dark meat. I think it’s much more flavorful and it also happens to be cheaper. Bonus for me and my wallet. You’ll start by just seasoning the meat and popping it into the oven to bake and crisp up. Hard eh? Then you’ll whip up the glaze while it’s baking away. To go with, I put on a pot of rice and I usually just take what veggies I have in the fridge and stir fry them while the meat is cooking for a nice side dish.
- 6 bone-in skin-on chicken thighs, patted dry
- 1/2 cup tamari sauce
- 1/3 cup sugar
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon dried orange peel
- 1/4 cup orange juice
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds
- Green onions, cut on the diagonal to garnish
- Preheat oven to 450°F. Season chicken with salt/pepper on both sides. Place chicken, skin side up, on broiler pan. Bake approximately 25 minutes.
- Meanwhile, in 1-quart saucepan, bring Tamari, sugar, vinegar and orange peel to a boil. Stir to dissolve sugar. Reduce heat to simmer.Whisk in orange juice and cornstarch until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.
- After chicken has baked 25 minutes, set oven control to broil. Broil 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)
- Drizzle sauce over chicken. Garnish with sesame seed and green onions.