I’ve Got Some Sticky Thighs

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!

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These orange glazed sticky chicken thighs were perfect. So full of flavor with a crispy skin.

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I had everything but the orange juice concentrate.

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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.

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As a result I had plenty to slather on the chicken.

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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!

Link to Ballast Point Brewery ‘s limited beer.

Ballast Point

Sticky Orange-Glazed Chicken Thighs

Makes: 4


  • 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.

Source: http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs

Tags: , , , , , , , , , , , , , ,

Categories: Baking 2, Chicken, Fruit, kosher, Main Dish 3, Recipes, Wine Pairing

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

6 Comments on “I’ve Got Some Sticky Thighs”

  1. November 22, 2013 at 12:09 pm #

    Love those Sticky Thighs – that recipe’s a sure winner !! (You crack me up !!)


  2. November 22, 2013 at 12:24 pm #

    Love the title!


  3. Bubbly Tee
    November 22, 2013 at 12:57 pm #

    lol..thunder thighs is what i call my own..my real ones.

    i am the only member of my family that will eat brown meat…what the heck is wrong with the rest!

    but i am always looking for thigh recipes for myself. thank u for this one. i think this might work well on chicken wings, too, doncha think?


  4. November 22, 2013 at 2:33 pm #

    oh you naughty man. that is definitely an catchy title! 😉


  5. November 22, 2013 at 3:25 pm #

    Your thighs look good. 🙂 Seriously, it sounds delicious. I love beer/wine labels with great art. I’d try the Fathom for the diver down art alone.


  6. November 24, 2013 at 5:43 pm #

    Nice thighs. Perfect for an allergic foodie (with GF Worcestershire sauce, of course). Pinning to my Pinterest board of foods to make! Thanks!


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