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Photo and recipe courtesy of
Photo and recipe courtesy of

Recipe of the Week - Orange Soy Glazed Chicken Thighs

Friday, November 16th, 2012
Issue 46, Volume 16.
Stephanie C. Ocano
Copy Editor / Staff Writer

Chicken is one of the most versatile cooking foods as you can do practically anything with it. From grilling to seasoning, the possibilities are endless. In this recipe, a lightly baked and broiled chicken is draped with an orange soy glaze. The balance between sweet and sour is so perfect that youll be licking your fingers to taste every last drop. Depending on the size of the thighs, you can serve these as appetizers during a party or pair them with rice and vegetables for a hearty meal. Just be sure to keep some napkins handy and, as always, enjoy!


• 6 bone-in skin-on chicken thighs, patted dry

• salt/pepper

• 1/2 cup soy sauce

• 1/3 cup sugar

• 2 tbs. rice wine vinegar

• 1/4 tsp. dried orange peel

• 1/4 cup orange juice

• 2 tsp. corn starch

• 1 tbs. sesame seeds

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Green onions, cut on the diagonal to garnish


Preheat oven to 450. Season chicken with salt/pepper on both sides. Place chicken, skin side up, on broiler pan. Bake for approximately 25 minutes.

Meanwhile, in 1-quart saucepan, bring soy sauce, sugar, vinegar and orange peel to a boil. Stir to dissolve sugar. Reduce heat to simmer. Whisk in orange juice and corn starch until well blended. Continue cooking until mixture thickens to glaze-like consistency. Remove from heat.

After chicken has baked for 25 minutes, set oven control to broil. Broil for 5 minutes longer to crisp skin on chicken (leave oven door partially open to monitor broiling closely. If chicken begins to crisp sooner than 5 minutes, remove from oven.)

Drizzle sauce over chicken. Garnish with sesame seed and green onions.

Note: Serve with white rice and stir-fried vegetables for an Asian-inspired dish.



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