Thursday, July 5, 2012

Orange Glazed Chicken

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.


Recipe 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


  1. 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.
  2. 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.
  3. 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.

COST: $12.75    Cost per serving (4): $3.19

PLUS SMALL SALAD & GARLIC BREAD: $3.89 per serving


  1. That sounds delicious ! I've tried to make something similar before and it never worked out! I have to give it a try again! Your recipe looks easy!

  2. I`m Chinese and I have yet to cook a Chinese dish! LOL. This looks sooo good though, I just might have to try it!

    1. I never even considered it a Chinese dish until just now, and you are right -- it totally is! No wonder I wanted to eat it with rice :)


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