- 24 boneless, skinless, chicken thighs
- 1 cup pure orange marmalade, low sugar
- 1/2 cup orange juice (mixed/dilute not from concentrate)
- 1 heaping Tbsp fresh grated ginger
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 tsp chili garlic sauce
- 2 Tbsp brown sugar
- 1 large naval orange, sliced and cut in half
Preheat oven to 350 F.
Place chicken thighs, side-by-side, in a large roasting dish.
In a small bowl, whisk together: orange marmalade, orange juice, ginger, sesame oil, soy sauce and chili garlic sauce, until well combined.
Spread the sauce over chicken thighs and bake in oven for 30 minutes.
Remove chicken from oven and add orange slices, mixing to combine with chicken. Sprinkle brown sugar over thighs and return to oven for another 25 minutes or until chicken has cooked through. For the last 5 minutes of cooking time, finish thighs under the broiler (watching carefully), to get a nice golden hue.
Spoon some of the sauce over chicken when serving and add a slice or two of orange.
Recipe adapted from Amy’s wonderful Apricot Chicken at Elephant Eats
Photos by Trinity Nutrition