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Orange and Soy Glazed Chicken Thighs

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Serves 4

  • by Dawn Yanagihara-Mitchell from Fine Cooking
    Issue 103

Who said weeknight chicken and rice has to be boring? Not so, here. This chicken dish gets its earthy flavor from shiitake mushrooms, onions, and soy sauce and its sweetness from sugar, fresh orange juice, and a touch of zest.

  • Vegetable oil for the broiler pan
  • 8 bone-in, skin-on chicken thighs, trimmed
  • Kosher salt and freshly ground black pepper
  • 16 small to medium shiitake mushrooms, stemmed
  • 3 medium scallions (green parts only), cut into 3-inch lengths
  • 1/2 cup soy sauce
  • 1/3 cup granulated sugar
  • 2 Tbs. mirin
  • 1/2 tsp. finely grated orange zest
  • 2 Tbs. fresh orange juice
  • 1-1/4 tsp. cornstarch
  • 2 tsp. toasted sesame seeds

Position a rack about 7 inches from the broiler and heat the oven to 450°F. Line the bottom of a broiler pan with foil and lightly oil the top of the pan.

Season the chicken all over with 1 tsp. salt and 1/2 tsp. pepper. Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°F, about 20 minutes. Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.

While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.

In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.

To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

Serving Suggestions

There’s no better accompaniment to this dish than white rice.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 6; Protein (g): 33; Monounsaturated Fat (g): 8; Carbohydrates (g): 17; Polyunsaturated Fat (g): 5; Sodium (mg): 960; Cholesterol (mg): 115; Fiber (g): 2;

Photo: Scott Phillips

MY NOTE: The corn starch amount should be in Table TBS spoons as it would not thicken. The amount of soy was to be wrong and probly should be halfed as it is extreamly salty. Also id replaced reduced soy volume with orange Juice to get the volume for sauce correct.

I didn't want to heat up the oven, so I did this on the stovetop....used boneless, skinless thighs and a breast (hubby likes white meat). I browned the chicken well and then cooked it through, removed to a plate and sauteed sliced mushrooms and scallions with a little sesame oil. Then added chicken back in, topped with sauce and a little more sesame oil and served over couscous. Yumm!!

Sorry, but the reviewers saying that this lacks something must have done something wrong or are totally jaded. Make sure you follow all the directions and don't substitute ingredients. Also, make sure you serve with white rice to use the extra sauce with. I didn't measure the orange zest, but used a whole juicing orange's zest--probably more like 1/2 tsp, but it was just the right amount for me. I also served it with Bobby Flay's sauteed kale, which made a great accompaniment. Both my wife and I loved this recipe.

This was really tasty!! I added minced ginger to the glaze, and cut the sugar down by half. Delicious. I served over a bed of cauliflower.

This was really tasty!! I added minced ginger to the glaze, and cut the sugar down by half. Delicious. I served over a bed of cauliflower.

This was really tasty!! I added minced ginger to the glaze, and cut the sugar down by half. Delicious. I served over a bed of cauliflower.

My dinner was not planned so I did not have the mushrooms or green onions but I knew I would love the glaze since I love Asian flavors. My husband cooked skinless, boneless thighs in a frying pan with olive oil. We made the glaze and then added to the cooked thighs and the sauce thickenup up even more. We sprinkled the sesame seeds on top. We love this recipe. I'd like to make again with the mushrooms and serve with roasted carrots and Lundberg rice.

This dish looks better than it tastes. It looks great, but the taste is just so-so. There's nothing particularly wrong or 'off' with it -- I do like the bake-then-broil method -- but there's just nothing distinctive about it. The sauce is pretty blah, and having the mushroom and green onions beneath the thighs is awkward. With some perking up, this could be a relatively easy-to-make 4-star dish.

It is delicious. But it has a TON of salt from the soy sauce used in the sauce. Even low-sodium soy sauce will add a ton of salt to this dish. It's really a shame because it /looks/ great and it /tastes/ great if you can tolerate the HUGE amount of salt in the sauce.

Super delicious! I have made this several times now; only modification I make is leaving out the scallions (hubby doesn't like). Since we love mushrooms, I always use more. Serve with Basmati rice.

Made this dish many times!! The mushrooms are a great complimentary addition to the chicken. It's also a great meal the next day (drizzle the sauce over the chicken and keep in fridge).

The sauce makes this dish. Read my full review and see a picture. http://themomchef.blogspot.com/2010/02/orange-and-soy-glazed-chicken-thighs.html

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