With chicken prices on the rise, I've been buying more thighs and drumsticks when on sale, than chicken breasts. It really pains me to pay $15, if not more, for 4 chicken breasts. Thankfully, there are some weeks when the chicken thighs and drumsticks go on sale for $1.99/lb. Those are the weeks I stock up and start trying to think of different ways to prepare chicken. Usually I use chicken thighs for soups or chicken and dumplings, but we are big fans of dark meat, so I've been trying to make more meals with thighs. I knew I wanted a nice sticky glaze on the chicken, so I started thinking of flavour combinations we loved.
I had a ton of clementine oranges that I needed to use up (they have suddenly lost their appeal with the kiddos), so I decided to zest a few and juice them all. You could use regular oranges as well, which is what I plan to do, when I make these again. We also like rosemary on our chicken, so I decided to throw that into the glaze as well. The result was beautifully caramelized chicken, bursting with fresh sweet citrus flavour. The kids devoured their chicken and it was even very delicious the next day in chicken salad.
Orange Rosemary Glazed Chicken Thighs
1 1/2 lb bone-in, skin on chicken thighs (about 6)
1 C orange juice
1/2 C balsamic vinegar
2 Tbs brown sugar
pinch of coarse sea salt
1 Tbs fresh Rosemary, chopped (use 1 1/2 tsp dried)
fresh cracked pepper
In a medium bowl, or large measuring cup, whisk together the orange juice, balsamic vinegar, brown sugar, salt, pepper and rosemary. Place chicken thighs in a large zip top bag and pour 3/4 of the marinade over the chicken. Cover remaining marinade and set aside, to brush onto chicken, as it cooks. Place the zip top bag containing the chicken in a plastic container and refrigerate for at least 1 hr; 4-6 hrs being preferable.
Preheat oven to 400 degrees F. Remove chicken thighs from the zip top bag, discarding the marinade. Place on a foil lined baking tray and place in oven. Cook for 15 minutes, reduce heat to 350 degrees and brush chicken with reserved marinade. Cook for an additional 30 minutes, until the internal temperature reaches 165 degrees; brushing with marinade every 15 minutes. Let rest for 10 minutes before serving.
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Thursday Favorite Things