Sticky Orange Glazed Chicken Thighs

May 28, 2012 – 6:34 pm

Tonight’s dinner came from the brand new June 2012 issue of Everyday Food. We thought this was okay, but probably not worth making again. The ketchup overwhelmed the orange flavor. This might be perfect for you, though, so here it is!

Sticky Orange Glazed Chicken Thighs
Serves 4

8 bone-in skin-on chicken thighs (about 2 lbs)
kosher salt and black pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tbsp packed light brown sugar
4 tsp white wine vinegar
4 tsp Worcestershire sauce
2 tsp hot sauce (I used Frank’s Red Hot)

Preheat oven to 450 degrees F.

Season chicken thighs generously with salt and pepper and place them skin side down on a foil-lined rimmed baking sheet. Cook at 450 degrees for 45-50 minutes, flipping skin side up halfway through, until the skin is golden brown and the meat reaches and internal temperature of 170 degrees F.

While the chicken is cooking, whisk together 1 tsp of kosher salt with the orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce in a large saucepan. Bring the sauce to a boil, then reduce to a simmer and let the sauce cook and thicken for 20 minutes.

Remove the chicken from the oven and place the pieces into the saucepan, tossing to coat well. Drain the fat from the rimmed baking sheet, then place the chicken pieces back on the sheet, skin side up. Heat the broiler to high and place the chicken back in 6 inches away from the heat. Broil for 1-2 minutes or until the sauce is bubbling and starting to caramelize.

Serve warm.

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