Sticky Orange-Glazed Chicken Thighs
To serve a crowd, try this sweet glaze on 4 pounds of chicken wings.
- Servings: 4
Source: 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
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.
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.
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.