Honey Orange Glazed Chicken Thighs
Boneless and skinless chicken thighs, browned, coated in honey orange glaze and then finished in the oven to keep them juicy.
Ingredients
| ¾ | cups |
orange juice
plus an additional 2 tablespoons |
|
| 2 | tablespoons |
honey
|
|
| 2 | tablespoons |
light corn syrup
|
|
| 3 | teaspoons |
dijon mustard
|
|
| 2 | teaspoons |
white vinegar
|
|
| ⅛ | teaspoon |
red pepper flakes
to taste |
* |
| ¼ | cup |
all-purpose flour
|
|
| 1 ½ | pounds |
chicken thighs, boneless, skinless
boneless, skinless |
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | tablespoons |
red onion
or shallot |
Directions
Preheat oven to 375℉ (190℃).
In a small bowl, combine the orange juice, honey, mustard, vinegar, hot pepper flakes and a pinch of salt and freshly ground black pepper.
Dry the chicken thighs and season all sides with salt and black pepper. Coat the chicken thighs in flour and discard excess.
Heat oil in a skillet over medium-high heat, just about to the smoking and shimmering state. (Well pre-heated).
Add the chicken thighs, cook turning until well browned. About 7 minutes per side. Remove and set aside on a plate.
Add the orange juice mixture to the skillet and cook, stirring until thickened.
Dip chicken into glace heavily coating and transfer to a baking dish .
Bake in the oven for 15 to 20 minutes until the thickest part of the chicken thigh reaches 175 degrees F and it is cooked through.
Heat the remaining glaze until very thick, thin with 1 tablespoon of orange juice and spoon over each chicken thigh to serve.
Nutrition Facts
Serving Size 419g (14.8 oz)
