- 8 bone-in, skin-on chicken thighs
- Coarse salt and pepper (we used Kosher salt and freshly ground black pepper)
- 1 cup thawed orange juice concentrate (we used pulp-free orange juice concentrate)
- 1 cup ketchup
- 2 tablespoons light-brown sugar
- 4 teaspoons white-wine vinegar
- 4 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce (we used Sriracha)
- Move your oven rack into the upper third (we just moved our rack up one from the middle) and preheat your oven to 450 degrees. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it, skin side down. Season the thighs with salt and pepper and stick the baking sheet in the oven for 45 to 50 minutes (we cooked ours for 50 minutes) or until the chicken’s fully cooked, flipping halfway through.
- While the chicken’s cooking, take a medium saucepan out and add 1 teaspoon of salt, the orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire and the hot sauce, stirring to combine. Turn the heat up just enough for the mixture to simmer and let it cook for 18 to 20 minutes or until the mixture has thickened up.
- Heat the broiler. Place the chicken in a large bowl, pouring the glaze mixture over it, tossing to coat. Drain off the fat from the baking sheet before returning the chicken to it (we placed the chicken facing skin side up on the sheet and spooned the leftover glaze from the bowl over the chicken afterwards). Stick the chicken in the oven for 1 to 2 minutes or until the sauce is bubbling and the chicken looks dark brown in spots.
This was a delicious dish. We did run into some trouble flipping the chicken over with some of the skin sticking to the foil but skin or no skin, it still came out great.
Recipe source unknown.
Take care everybody !