Chicken Thighs In Asian Tangerine Marinade
Recipe: #11605
December 25, 2013
Categories: Chicken, Tangerine, Asian, Oven Bake, Gluten-Free, High Protein, No Eggs, Non-Dairy Bone-in Pieces, Marinades and Brines, Chicken Marinade, more
"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."
Ingredients
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- MARINADE
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Nutritional
- 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 by Step Method
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
No special items needed.