Tuesday, February 12, 2013

Orange Glazed Chicken

It's chicken for dinner tonight.  Here is a new idea for chicken.  I love dark meat and often pick thighs because they have more flavor, but you may do this with chicken breasts also. They will be so moist from marinating them. You need to plan ahead and start the night before or start your marinade early in the morning.

6 bone in, skin on chicken thighs
1 cup orange juice
1/2 cup of good balsamic vinegar
2 tbs. brown sugar
Pinch Kosher salt
1 tbs. fresh Rosemary, chopped (use 1 1/2 tsp dried) 

In a medium bowl,  whisk together the orange juice, balsamic vinegar, brown sugar, salt, pepper and rosemary. Place chicken thighs in a large zip top bag and pour 3/4 of the marinade over the chicken. Cover remaining marinade and set aside, to brush onto chicken, as it cooks. Place the zip top bag containing the chicken in a plastic container and refrigerate for at least 6 hrs or over night.

Preheat oven to 400 degrees F.

Remove chicken thighs from the zip top bag, discarding the marinade. Place on a foil lined baking tray and place in oven. Cook for 15 minutes, reduce heat to 350 degrees and brush chicken with reserved marinade. Cook for an additional 30 minutes, until the internal temperature reaches 165 degrees; brushing with marinade every 15 minutes.  Dark meat takes longer to cook than white, so even though your breasts are larger than the thigh, they should not take any longer to cook.  Let rest for 10 minutes before serving.

Variation - No rosemary....then use thyme.  Use the same amount as the recipe calls for the rosemary.  Want to goose it up a little more, then sprinkle a little garlic and onion powder into the marinade.  

Be happy and may God bless you and yours.

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