Orange Glazed Chicken Thighs I Made It

Orange Glazed Chicken Thighs

frankieanne 13 years ago
posted by Littlesponger
Orange Glazed Chicken Thighs
This isn't the best recipe for cooking up on a California summer day. 450F oven, simmering sauce for 20 minutes plus a broiler. Whew! But, that is what a cold beer is for. :D
I have a problem with cooking chicken at such a high temperature. I always cook my chicken at 350 for one hour with great results. Anything higher (for me) results in so many spatters and a burning fat smell next time I want to use the oven. But, I went by the recipe and I wish I had went with my 350F. I lost the skin when I went to turn the chicken. Granted, I did use foil but I don't know if that was the problem. Maybe spraying the pan (or the foil) would have helped. I don't know. But the other thing was I had so much sauce left over that I ended up throwing some away - even after I had saved some for salmon! So, I wasn't happy about that. I also just dunked the chicken pieces right in the saucepan rather than dirty up a bowl.
Flavor - its fabulous. Just enough heat (for me) from the hot sauce. Others may want more. 2 tsp can get lost in over two cups of liquid. I think its going to be great on the salmon I have. I didn't broil until the sauce burned a bit because there was no skin. A little burnt skin I don't mind but not burnt chicken thighs. So, I just broiled until bubbly. Extremely delicious but because of the other issues I had, I only rated it four stars.
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lovebreezy 13 years ago said:

I'm so glad you made and reviewed this as I had saved it to my recipe box. Don't think I'm going to be able to get around to making this for awhile though. Fabulous photo and I think I may remove the skin anyway.

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mommyluvs2cook 13 years ago said:

I was so going to make this about 5 days ago! Decided on one from AR though since my OJ concentrate wasn't thawed. May make it using your cooking method, especially since you said it's so delicious! Wow that picture is perfect!!!

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frankieanne 13 years ago said:

Oh, thanks so much. This sauce was fabulous on salmon tonight. If you make it, save some for salmon! :) 20 minutes at 425F - yum. I would have added a picture of it but I wasn't sure the poster would appreciate it.

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lovebreezy 13 years ago said:

I just can't keep track of who does or doesn't like pics added to their recipe. So if I have one, I add it as I feel it's the nature of this site. Otherwise the poster should list on the top of every recipe Please Do Not Add Photos. I think the salmon photo would be fine as it would not be the main photo, just one of the little ones. Just add a caption saying the sauce was good on fish too.

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frankieanne 13 years ago said:

That's a good idea about the "please do not add photos" captions. I didn't take a picture, darn it. But, it sure was good!

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mommyluvs2cook 12 years ago said:

Okay it took me 5 months to make this but I finally did!! I loved it! I did have to do a couple things different. Once again I didn't have the concentrate so I just used OJ and added a couple extra`Tbs of brown sugar. Also used b/s chicken thighs (gasp, no skin, I know) Cooked at 400 for about 40 mins. Cut the sauce in half and there was plenty for 6 thighs and rice! Great flavor, my daughter kept going back for more of that sauce! Served with Keni's asparagus ;)

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frankieanne 12 years ago said:

I remember this one! I loved the sauce but cutting it in half is a good idea, that's for sure! 400F sounds like good compromise as well.

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