Orange Teriyaki Chicken


12 chicken thighs, boneless and skinless
1 tablespoon kosher salt
1 tablespoon black pepper
3 cloves garlic, thinly sliced
1 tablespoon grapeseed oil
1 teaspoon sesame oil
1/2 tablespoon ginger, minced
1/8 cup red onion, diced
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup honey
1 tablespoon apple cider vinegar
2 Zest and juice of large oranges
1 teaspoon sriracha
1 tablespoon cornstarch
2 tablespoons water


Season the chicken with the salt and pepper and lay on a baking sheet. Bake in a preheated oven at 375 degrees for 25-30 minutes.
While the chicken bakes, pour the grapeseed oil and sesame oil into a pot over medium heat. Once hot, add the ginger and red onions. Cook until the onions turn translucent, approximately 6-8 minutes.
Add the brown sugar and stir well until it melts. Pour in the soy sauce, honey, apple cider vinegar, orange juice and zest and sriracha. Bring to a boil, then reduce to a low simmer for approximately 5-6 minutes.
Stir the cornstarch into the water, then add to the simmering sauce. Stir to combine and continue to cook another 3-5 minutes or until thickened. Remove from heat.
Pour the sauce over the chicken, then return the meat to the oven and bake another 10-15 minutes or until juice run clear.


If you think we’re leaving the cupcakes and cookies behind, don’t be scared! They are going nowhere. In fact, you may find a recipe for a sweet treat very soon. In the meantime, we do have to acknowledge that all the pig skin, bacon (see, more pig), chocolate cakes, pot pies and fried pasta have taken their toll on us. That’s why we’ve enlisted the help of trainers and friends to kick our booties back into workout mode. Of course, it’s not just about gym time, but also the foods that we eat, so this meal was on the agenda. Perfect for dinner and excellent for lunch the next day, sweet, orange scented chicken and crunchy broccoli and carrots should make you feel better about that cobbler you had the night before.




Wednesday, December 8, 2010 - 12:47pm


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