Simple to prepare. Slightly spicy. Slightly sweet. Simply delicious!
- 4 boneless chicken thighs
- 1/3 cup rice wine vinegar
- 1/4 cup soy sauce and 1/4 cup orange juice
- 3 tablespoons honey
- 2 tablespoons brown sugar (or coconut sugar)
- 2 tablespoons pure sesame oil
- 4 cloves garlic , crushed
- 1 teaspoon freshly grated ginger
- 2-3 cups spinach with 1/4 cup sesame seeds (cooked separately)
- sliced green onions/shallots
Preheat oven to 425°F
Whisk the vinegar, honey, soy sauce, toasted sesame oil, brown sugar, ginger, garlic, and orange juice in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Take off heat and allow to cool.
Remove the chicken from the bag; discard used marinade. Place chicken thighs into an oven proof pan/skillet or baking dish and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30–45 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes). Sprinkle with sesame seeds before broiling.
Allow chicken to rest for 10 minutes. Serve with spinach and sesame seeds or steamed bok choy, shallots/green onion slices.
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