Honey-Orange Glazed Chicken Thighs

 

Main dish

Honey-Orange Glazed Chicken Thighs

Generous 1 pound boneless, skinless chicken thighs (6 to 8)

Kosher salt and freshly ground pepper

2 garlic cloves

2 tablespoons extra-virgin olive oil

1/4 cup fresh orange juice

2 tablespoons honey

2 tablespoons low-sodium soy sauce or tamari

Toasted sesame seeds, for garnish

Trim and discard all visible fat from the chicken; pat dry with paper towels. Sprinkle both sides of the chicken lightly with salt and pepper.

Cut the garlic into thin slices.

Heat the oil in a large nonstick skillet over medium heat. Add the garlic and stir-fry for about 15 seconds, making sure it browns lightly but does not burn.

Increase the heat to medium-high; add the chicken thighs and cook undisturbed for 5 minutes, then turn them over and cook for about 4 minutes or until nicely browned.

Stir in the orange juice and honey; once the liquid starts to boil, add the soy sauce or tamari and increase the heat to high. Cook for 2 or 3 minutes, until the liquid in the skillet has reduced to a saucy glaze.

Remove from the heat and sprinkle with the sesame seeds. Makes 4 servings.

Source: Adapted from “Taste of Honey: The Definitive Guide to Tasting and Cooking With 40 Varietals,” by Marie Simmons (Andrews McMeel, 2013).

Per serving: 240 calories, 23 g protein, 12 g carbohydrates, 11 g fat, 2 g saturated fat, 95 mg cholesterol, 460 mg sodium, 0 g dietary fiber, 10 g sugar.

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