Chicken Thighs In Asian Tangerine Marinade
December 25, 2013
"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."
- 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
Grate zest from tangerines, and squeeze juice into a bowl with zest.
Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
Preheat oven to 325°F.
Coat an oblong baking dish with non-stick cooking spray.
Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
Place thighs on plates and spoon sauce over them.
Tips & Variations
No special items needed.