1/2cupfresh citrus juiceorange, lemon, lime or any mixture
Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and on to a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 tsp cornstarch to mixture. Roast chicken until cooked through, about 30 minutes, depending on the size of your chicken thighs.
When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
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