Chicken Thighs In Asian Tangerine Marinade

Prep Time
Cook Time
Ready In

"This is something I threw together for dinner when I had a cold and just couldn't get myself to the store, and used what was on hand. Serve with rice and a vegie. Prep time includes marinating time."

Original recipe yields 4 servings


  • Serving Size: 1 (480.1 g)
  • Calories 855.4
  • Total Fat - 59.7 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 333.9 mg
  • Sodium - 1325.8 mg
  • Total Carbohydrate - 21.7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 12.8 g
  • Protein - 57.7 g
  • Calcium - 72.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 29.1 mg
  • Thiamin - 0.3 mg

Step 1

Grate zest from tangerines, and squeeze juice into a bowl with zest.

Step 2

Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.

Step 3

Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.

Step 4

Preheat oven to 325°F.

Step 5

Coat an oblong baking dish with non-stick cooking spray.

Step 6

Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.

Step 7

Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.

Step 8

Sprinkle black sesame seeds over thighs and continue baking 5 minutes.

Step 9

Place thighs on plates and spoon sauce over them.

Tips & Variations

No special items needed.



I scaled back for one serve and used what we call a Maryland cut (thigh and drumstick left intact) and allowed 50 to 60 minutes for cooking (mine took 55 minutes) and as I could not get tangerines I used half a large orange and the end result was moist succulent chicken full of flavour, thank you Mikekey for a great dinner, made for For Your Consideration tag game at FF&FF.

review by:
(23 Nov 2016)

Kerfuffle-Upon-Wincle (KUW)

A great combination of flavors with just a tinge of heat! My ten chicken thighs were boneless; I used lite soy sauce and the finished dish needed a bit of salt. Served over rice with roasted onions, carrots, and Brussels sprouts. Tagged for Pick Me!

(29 May 2015)