asian tangerine chicken thighs
A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.
prep time
2 Hr 30 Min
cook time
45 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 3 pounds chicken thighs (bone-in, skin on), 8 thighs
- 2 - tangerines
- 1/4 cup dry sherry
- 1/4 cup soy sauce, low sodium
- 1/2 teaspoon sesame oil
- 1/4 cup oyster sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger powder
- 1/2 teaspoon chinese five spice powder
- 1/2 tablespoon sesame seeds
How To Make asian tangerine chicken thighs
-
Step 1Grate zest from tangerines, and squeeze juice into bowl with zest
-
Step 2Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended -
Step 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.
-
Step 4Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
-
Step 5Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
-
Step 6Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
-
Step 7Sprinkle sesame seeds over thighs and continue baking 5 minutes.
-
Step 8Place thighs on plates and spoon some baking juices on them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes