These chicken thighs are messy, but that's part of the fun. Serve with steamed sugar snap peas and hot cooked rice tossed with green onions.
1/4 cup lower-sodium soy sauce
3 tablespoons fresh orange juice
2 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
6 bone-in chicken thighs (about 2 pounds)
1 teaspoon cornstarch
How to Make It
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.
Preheat oven to 450°.
Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.
Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush 1/2 cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Place chicken in a large bowl. Add remaining marinade mixture; toss well to thoroughly coat chicken.
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Very good! I followed the ingredients but changed the method - I wanted to grill them. I wrapped the thighs in two packages of heavy-duty aluminum foil and grilled them at 450 degrees for about 15-20 minutes. After opening the packages I reduced the heat and finished them on the grates, basting with the reduced marinade as directed. They were delicious! Careful with the heat - no higher than medium or they will stick and burn.
This was yummy and so easy to make - a real keeper. I made the marinade in the morning to save time in the evening. The recipe said "bone-in chicken thighs", but I wasn't sure if I was to remove the skin as it is Cooking Light. The fat content was high in the recipe. Anyway, I used skinless; and my husband loved it. Really flavorful. I served it with jasmine rice with butter, onion and fresh basil and also Roasted Green Beans with Browned Balsamic Butter. (See CL recipe Roasted Asparagus with Browned Balsamic Butter. I cut the recipe in half and use 1 lb. green beans.)