These orange and ginger-seasoned chicken thighs are baked in a simple marinade. The zest from the juiciest oranges combined with a hint of spices and maple syrup blend nicely to create this easy-to-make, main course.
Preparation time: 30 minutes
Yield: Serves 6
Ingredients:
- 6 boneless chicken thighs (breast/legs may be substituted, but cooking time will vary)
Sauce:
- 2 tablespoons olive oil
- 2 large oranges, zested and juiced
- 2 tablespoons maple syrup
- 1 1/2 teaspoons fresh ginger, grated
- 1/2 teaspoon nutmeg (more to taste)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
Preparation:
Preheat the oven to 375°F. Combine orange juice and orange zest in a bowl with maple syrup and spices. Mix and set aside.
Place chicken thighs in a 9” x 13” baking dish. Sprinkle lightly with salt. Pour the orange ginger sauce evenly over the chicken pieces.
Bake for 15-18 minutes basting during the process. Chicken is finished cooking when the internal temperature of 165°F, and no longer pink on the inside. Sauce may also be reduced and used as a glaze if desired.