Chicken thighs cook quicker, cost less, and stay more moist and tender than chicken breasts. This recipe takes at least an hour to marinate (or you could just stick it all in the fridge before class so it’s really flavorful when you get home) and about 16 minutes to cook.
If you’re using juice from concentrate–Dubliners, that means Vitafit, those cheap little blue boxes from Lidl–the juice tends to be a bit, well, unnaturally strong. Replace about a fourth of the OJ with water to cut it down.
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons fresh grated ginger (or 1 teaspoon ground ginger)
- 2 teaspoons grated lime rind, and a squirt of lime juice while you’re at it
- 1 teaspoon red pepper flakes
- 12 chicken thighs
- 1 tablespoon flour
- 1 teaspoon salt
- Big Ziplock bag
Dump the OJ, soy sauce, honey, garlic, ginger, lime, and red pepper flakes in a large Ziplock-type bag, shake to mix. Add chicken (this is why you got a big bag) and shake again. Leave in the fridge for at least an hour, reshaking occasionally. (Don’t forget about it or push it to the back of the shelf, though. It’ll start getting pretty nasty after a while.) When you take the chicken uot of the bag, save the marinade. It’s gonna be a sauce in a minute.
Preheat the broiler.
Cover a lipped pan in foil, spray it down with a little cooking spray, and throw the chicken down. Broil 8 minutes on each side or until done.
While the chicken cooks, place reserved marinade, flour, and salt in a small saucepan over med-high heat and whisk–make sure the flour blends in really well–to a boil. Reduce heat to low and cook until thickened (about a minute). Serve with chicken.
Make with rice or potatoes or veggies!