Chicken Thighs
By: Anonymous
Published: Thursday, February 11, 2010 - 4:30pm

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

1 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 
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Tags:

poultry 


Yield:




1.0 servings





Added:

    Thursday, February 11, 2010 - 4:30pm  


Creator: 

Anonymous 










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