Ingredients

The following ingredients have 4 Servings
  • 8 skinless boneless chicken thighs
  • Kosher salt and freshly ground balck pepper
  • 1 tablespoon olive oil
  • 1 cup fresh squeezed orange juice ((from about 3-4 oranges))
  • 1 cup chicken broth
  • 1/2 cup brown sugar
  • 1/2 cup hoisin sauce
  • 4 cloves garlic (, minced or pressed)
  • 2 heaping tablespoons orange zest
  • 1- inch knob fresh ginger (, peeled and grated (about 1 teaspoon total))
  • 1 teaspoon sriracha sauce
  • Cilantro leaves and additional sliced orange (, for garnish)

Instruction

  • Preheat oven to 350 degrees F.
  • Season the chicken thighs with kosher salt and freshly ground black pepper. Heat the oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
  • In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan and cook the sauce over medium heat and cook until reduced by a third.
  • Add the chicken back to the pan and and bake in the oven for 20 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Tent the chicken with aluminum foil to keep warm.
  • Cook the glaze over medium heat until the sauce is reduced by another third. Drizzle over the chicken and garnish with cilantro and sliced oranges if desired.