Chicken Thighs Glazed with Orange-Thyme-Cumin

Name: Chicken Thighs Glazed with Orange-Thyme-Cumin
Yield: 8
Cuisine: Fusion
Ingredients: white wine; red wine vinegar; orange juice; lime juice; soy sauce, tamari; thyme; garlic; honey; ginger; cumin; jalapeño pepper; chicken thighs, boneless, skinless

Chicken Thighs Glazed with Orange-Thyme-Cumin

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor.

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount	Measure	Ingredient	Features
½	cup	white wine dry	*
¼	cup	red wine vinegar
¼	cup	orange juice fresh
2	tablespoons	lime juice fresh
3	tablespoons	soy sauce, tamari low sodium
2	tablespoons	thyme fresh, minced	*
1	clove	garlic minced
1	tablespoon	honey
1	teaspoon	ginger fresh, minced
1	teaspoon	cumin ground
1		jalapeño pepper seeded, chopped, optional	*
8		chicken thighs, boneless, skinless skinless	*

Ingredients

Amount	Measure	Ingredient	Features
118	ml	white wine dry	*
59	ml	red wine vinegar
59	ml	orange juice fresh
3E+1	ml	lime juice fresh
45	ml	soy sauce, tamari low sodium
3E+1	ml	thyme fresh, minced	*
1	clove	garlic minced
15	ml	honey
5	ml	ginger fresh, minced
5	ml	cumin ground
1	each	jalapeño pepper seeded, chopped, optional	*
8	each	chicken thighs, boneless, skinless skinless	*

Directions

Chicken thighs should be skinless. If they come with the skin, remove it and trim off any surface fat. Rinse and pat try with paper toweling.

In a large nonstick skillet, combine the sauce ingredients, including the jalapeno.

Bring the mixture to a boil, then add the chicken. If the chicken thighs still have bones add the chicken thigh bone side down. If boneless the smooth side should go down.

Cover and reduce heat to med-low and simmer for 15 minutes.

Remove the cover, turn the chicken pieces over, raise the heat to medium-high and continue cooking until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.