A few nights ago I tried a new chicken recipe. You know, I wasn't so sure it would turn out that great. OJ concentrate with Worcestershire sauce -- among other odd ingredients -- just seemed a little, I don't know, CRAZY. But the picture in Everyday Food just looked so good, so I needed to try.
we had it again tonight. So, yes, it was good. Very good.
I just did this recipe straight as the magazine said, except I did not use hot sauce. Feel free to add it if you want, but trust me, it is good without. Here -- I even found their video on how to make it to share with you at the end of this post.
ORANGE GLAZED CHICKENRecipe from Everyday Food, June 2012
- 8 bone-in, skin-on chicken thighs
- Coarse salt and ground pepper
- 1 cup thawed orange juice concentrate
- 1 cup ketchup
- 2 tablespoons light-brown sugar
- 4 teaspoons white-wine vinegar
- 4 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
- Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
- Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.