Sticky Orange Chicken Thighs

When I saw this recipe over at The Comfort of Cooking I knew that I had to try them.  They looked absolutely delicious and they truly were!!  That sauce was amazing and I think it will also go perfectly on shrimp so I might make that recipe as well

Sticky Orange Chicken Thighs

Serves 4-5

Ingredients

5 skinless boneless chicken thighs

1 cup orange juice

1 cup ketchup

2 tbsp. brown sugar

4 tsps. white wine vinegar

4 tsps. Worcestershire Sauce

1 tsp. hot sauce (or more, if you like it really spicy)

salt and pepper, to taste

3 tbsp. chopped fresh cilantro

Directions

Preheat oven to 400 degrees.

Lay the chicken in a  metal baking dish and season with salt and pepper on both sides.  Bake for 20 minutes and turn over and bake for another 25-30 minutes, or until the juices run clear and they are done.

While the thighs are cooking, or you could certainly do this in advance, to a medium saucepan add the orange juice, ketchup, vinegar, brown sugar, Worcestershire sauce, hot sauce and salt and pepper.  Bring mixture to a boil and then lower the heat to a simmer until it thickens for about 15-20 minutes. Stirring occasionally.  Once done reserve about 1/4-1/2 a cup for dipping.

Once the chicken is done, remove from the pan and place in a plate temporarily.  Drain of the excess fat that collected in the pan.  Return chicken to pan and add the glaze to the chicken, turning to coat.  Let the chicken marinate for about a half hour. 

Preheat the broiler and place the baking dish under the broiler and broil for about 3 minutes. You will have to watch the chicken because it could burn if left too long.  You want it to have a few black spots scattered over the meat.  Remove from oven to a serving platter and sprinkle with the cilantro.

Enjoy!