Sticky Glazed Chicken Thighs
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season chicken with salt and pepper. Set aside.
Heat pan over medium high heat and add 1 tbsp of oil.
Add the chicken, skin side down and brown for about 3-5 minutes.
Turn chicken over and brown for another 3 minutes.
Remove chicken from pan and set aside to make sauce.
Place the maple syrup, soy sauce, hoisin sauce, garlic, ginger, red pepper flakes, and orange juice in the pan.
Bring to a boil over medium heat for 1-2 minutes.
Add chicken back to the sauce, skin side up and simmer on low heat for approx. 25-30 minutes or until an instant read thermometer registers 165ºF (74ºC) when inserted into the thickest part of meat.
If sauce is thick enough to coat a spoon, plate the chicken and drizzle sauce over plated thighs and sprinkle with julienned green onion and sesame.
If the sauce is thin, remove chicken from the pan and tent with foil.
Reduce sauce until it coats back of spoon and then drizzle over top of chicken.
Garnish chicken with chopped green onion and sesame. Serve with rice.
|Per 175 g serving||Amount|
|Saturated Fat||2.0 g|
|Per 175 g serving||% Daily Value|