SERVES 6 TO 8
I like to serve this recipe in the fall when the leaves are changing color, pairing it with my Wild Rice with Toasted Pecans and Cranberries. It’s colorful, very juicy, and delicious.
½ cup freshly squeezed orange juice (from about 1 orange)
Zest of 1 orange
¼ cup soy sauce
3 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon grated fresh ginger
1 garlic clove, minced
8 skin-on, bone-in chicken thighs
Freshly ground black pepper
Preheat the oven to 425°F.
In a small saucepan, stir together the orange juice and zest, soy sauce, sugar, honey, ginger, and garlic. Bring to a boil over medium-high heat and then reduce the heat to medium-low and simmer, stirring frequently, until syrupy, about 10 minutes.
Line a baking pan with aluminum foil. Spoon and spread a small amount of the sauce on the bottom of the pan. Place the chicken thighs, side by side and skin side up, in the baking pan and season with salt and pepper. Spoon the remaining sauce over each chicken thigh. Cook in the preheated oven for 25 minutes. Then, baste the thighs with the pan juice and cook for 10 minutes longer. Turn on the broiler and broil the chicken until the sauce caramelizes and the skin is crispy but not yet burnt, 3 to 4 minutes more.
Remove the chicken and serve immediately, spooning the sauce in the pan over each thigh.