Chicken Thighs

Photo: flickr user stevendepolo

Ingredients

3 pounds skinless chicken thighs

cup salsa (mild, medium or hot)

cup honey

cup reduced-sodium soy sauce

cup orange juice

2 tablespoons Dijon mustard

2 teaspoons olive oil

tablespoon grated ginger root

1 tablespoon cornstarch

Preparation

Arrange chicken thighs in a single layer in a 13 x 9 inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil and ginger root. Pierce the chicken with a fork and pour the marinade over the chicken. Turn thighs to coat both sides. Cover and refrigerate for at least 4 hours or overnight. Bake chicken and sauce, covered, in a 400 oven for 40 minutes. Transfer chicken thighs to a serving platter and keep warm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high