asian tangerine chicken thighs
(3 ratings)
A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.
(3 ratings)
yield
4 -6
prep time
2 Hr 30 Min
cook time
45 Min
method
Bake
Ingredients For asian tangerine chicken thighs
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3 lbchicken thighs (bone-in, skin on), 8 thighs
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2tangerines
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1/4 cdry sherry
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1/4 csoy sauce, low sodium
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1/2 tspsesame oil
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1/4 coyster sauce
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2 Tbsphoisin sauce
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1/2 tspred pepper flakes
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1/2 tspground ginger powder
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1/2 tspchinese five spice powder
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1/2 Tbspsesame seeds
How To Make asian tangerine chicken thighs
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1Grate zest from tangerines, and squeeze juice into bowl with zest
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2Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended -
3Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
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4Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
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5Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
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6Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
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7Sprinkle sesame seeds over thighs and continue baking 5 minutes.
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8Place thighs on plates and spoon some baking juices on them.
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