Orange-Molasses Glazed Chicken
Navel oranges easily brighten up savory dishes. They have a nice balance of sweetness and acidity, are easy to peel, and have few or no seeds. The blossom end often resembles a navel, which is the inspiration for its name.
- Total Time:
- Servings: 4
Source: Everyday Food, January/February 2004
- 5 to 6 oranges
- 1/2 cup red-wine vinegar
- 1/4 cup molasses
- 4 bone-in skinless chicken breast halves (8 ounces each)
- Coarse salt and ground pepper
Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.