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.
Everyday Food, January/February 2004
- Prep Time 15 minutes
- Total Time 1 hour 10 minutes
- Serves 4
- 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.
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