Sticky Orange-Glazed Chicken Thighs
Mostly meat
Amount to eat (1 serving)
Time to prepare: 15 mins to prep
Time to cook: 52 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0.3g
Sucrose: 5.5g
Glucose: 7.8g
Fructose: 6.4g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 8.5g
Monounsaturated:13.1g
Polyunsaturated: 6.6g
Trans: 0.1g

Fatty Acids

Total Omega 3: 0.3g
Total Omega 6: 5.9g
ALA: 0.3g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.3g 2%
Net Carbs: 24
Sodium: 980.3mg 41%
Potassium: 725.6
Cholesterol: 184.2

Nutritional Values (g)


Calories: 511 Fat: 31g
Protein: 32g Carbs: 25g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Chicken thigh (Broilers or fryers, meat and skin, raw)
8 thigh, bone removed / 752 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Orange juice (NAN)
1/2 cup / 125 grams
Ketchup (NAN)
1 cup / 240 grams
Brown sugar (NAN)
2 tbsp / 18 grams
Vinegar (Distilled)
4 tsp / 20 grams
Worcestershire sauce (NAN)
4 tsp / 22.9 grams
Pepper or hot sauce (Ready-to-serve)
2 tsp / 9.4 grams

Instructions

Step 1
Preheat oven to 450 degrees F and place rack in upper third of the oven. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
Step 2
Meanwhile, in a medium saucepan, combine 1 teaspoon salt, orange juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
Step 3
Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes. Serve and enjoy!
Step 4
Recipe inspired by: http://www.marthastewart.com/903009/sticky-orange-glazed-chicken-thighs