This crispy, sweet and tangy chicken is a perfect main dish any night of the week. Pair with California Sauvignon Blanc or Pinot Noir.
2 tablespoons (30ml)
Asian (toasted) sesame oil
2 teaspoons (10ml) grated fresh ginger
2 teaspoons (10ml) minced garlic
½ teaspoon (2.5ml) sea salt
½ teaspoon (2.5ml) freshly ground black pepper
4 chicken thighs about 2 pounds /900g), bone-in, skin on
1 tablespoon (15ml) vegetable oil
2 green onions, cut into thin rounds
½ cup (120ml)fresh orange juice
¼ cup (60ml) chicken stock
2 tablespoons(30ml)soy sauce
2 tablespoons 30ml) honey
1 tablespoon (15ml) fresh lime juice
2 teaspoons (10ml) finely grated orange zest
Serves 2 to 4
Preheat oven to 375° F (190° C)
Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl.
Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.
Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking.
Add the chicken thighs skin side down and cook for 8 minutes.
Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes.
Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.
While the chicken is resting, prepare the sauce.
Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned.
Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest.
Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.
To serve, divide the sauce among 4 plates and place a chicken thigh on top.