I might be having a love affair with chicken thighs. Oh my heavens, I can't get enough! The other night I was realizing that I had nothing planned for dinner. I'm a food blogger. How in the world does that happen? Well, it happens more often than you might think. That's when inspiration kicks in. I browsed through my pantry and half-empty fridge searching for ideas. I found the chicken thighs and knew I could work with it. Toss in some oranges, coconut milk, and some rice and I knew we'd have a dinner on our hands. It turned out awesome. I was worried that the skin might get slimy instead of crispy (which is my favorite part), but heavens, it turned out amazing. It was a nice combination of sticky and crisp. Oh baby! served it up with a little coconut rice which gave a nice, sweet accent to the spicy zest of the chicken.
Ingredients
8 chicken thighs
1 cup orange juice
1 orange, zested
1/4 cup rice vinegar
2 tablespoons soy sauce
1/3 cup brown sugar
1 tsp ground ginger
1/2 tsp red pepper flakes
Instructions
1. Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
2. In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
3. Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
4. Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
5. Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.
