I have two types of readers. One set read the headline and thought “Ewwwwww!” The other set couldn’t wait to see what I wrote about.
I love making up the post titles!
These orange glazed sticky chicken thighs were perfect. So full of flavor with a crispy skin.
I had everything but the orange juice concentrate.
I ended up putting all of the concentrate in because there wasn’t enough to do anything with once I’d taken what I needed for the recipe.
As a result I had plenty to slather on the chicken.
These thighs were almost sinful. Maybe I should have titled it ‘The sins of my thighs’!
Once again we have Andee Walton from I Drink For A Living providing a beverage pairing with this meal. Andee is a former Marine Corp officer, a blogger and a wine consultant. She holds a Level 3 certification from the Wine & Spirit Education Trust and helps her clients find the right wines for their tastes. Andee comes to us today to provide a pairing for today’s post. Take a look at I Drink For A Living and check out her recommendation below. Here’s Andee…
Sticky, sweet and succulent. These are the qualities of this dish and you want to highlight them by playing in contrast. For an unpretentious pairing, choose beer! I have recently discovered the joys of India Pale LAGER. This IPA-inspired lager has a hopsy finish but with a less bitter bite and a smoother body. It plays off of the sweet chicken and cleans your palate of the stickiness in preparation for follow on mouthfuls. I’m hungry just thinking about it!
My latest IPL of choice: Ballast Point Brewery’s “Fathom”. but try any IPL you can get your hands on; it’s a fun new style to explore!
Sticky Orange-Glazed Chicken Thighs
- 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.