This is an easy chicken recipe with a flavorful marinade that doubles as a glaze. It is adapted slightly from Cooking Light, December 2013.
1/4 cup lower-sodium soy sauce
3 tablespoons fresh orange juice
2 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1 tablespoon hoisin sauce
1 1/2 teaspoons chili garlic sauce
8 bone-in chicken thighs, with or without skin (about 2 pounds)
1 teaspoon cornstarch
Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal, and turn to coat. Marinate at room temperature 30 minutes, turning occasionally.
Preheat oven to 450 degrees F.
Remove chicken from bag, reserving marinade. Combine reserved marinade and cornstarch in a medium saucepan, stirring with a whisk. Bring marinade mixture to a boil over medium heat; cook 3 minutes or until mixture thickens, stirring occasionally.
Place chicken on a wire rack coated with cooking spray. Place rack on a rimmed baking sheet. Bake at 450° for 15 minutes. Brush ½ cup marinade mixture over chicken. Bake an additional 15 minutes or until chicken is done. Brush on remaining marinade mixture to coat chicken well.
Nutritional information provided with the original recipe in Cooking Light
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dishes
- Cuisine: Asian-American
- Serving Size: 1 chicken thigh
- Calories: 240
- Sodium: 494 mg.
- Fat: 13.3 g.
- Saturated Fat: 3.6 g.
- Carbohydrates: 8.7 g.
- Fiber: .2 g.
- Protein: 20.8 g.
- Cholesterol: 14 g.
Keywords: chicken thighs, hoisin