I mentioned in my post about the Coconut Lime Cookies that I am enjoying my iPad subscription to Everyday Food. This is another recipe that I made within days of discovering it in the May 2013 issue. In its original form, it has rosemary and uses pork chops. But all I had was chicken thighs and I wanted to serve it with Jasmine rice and broccoli, so I went for a more Asian inspired approach and used basil instead.
The result was scrumptious. So easy, so fast, and so freaking delicious.
- 2 oranges (1 zested and juiced, 1 cut into 8 wedges)
- ¼ cup cider vinegar
- ¾ cup honey
- Salt and pepper to taste
- 2 lbs boneless, skinless chicken thighs
- several sprigs of basil
- Whisk together the orange zest, orange juice, cider vinegar and honey. Place the basil sprigs, chicken thighs and orange wedges into a plastic bag along with the honey-vinegar mixture. Place in the fridge for at least one hour and up to 4 hours (mine marinated all afternoon).
- Place the chicken thighs and oranges on a wire rack set on a rimmed baking sheet. Sprinkle the chicken with salt and pepper. Transfer the marinade to a small saucepan and bring to a boil. Let simmer until until reduced by half, about 5 minutes.
- Place the baking sheet in the top third of the oven. Turn the boiler on (I used the "high" boiler setting) and broil the chicken and orange wedges for 3 minutes. Flip the chicken thighs over and brush with the reduced marinade. Continue broiling until the chicken thighs are cooked through, about 5-8 minutes more.
- Brush the chicken thighs with reserved marinade and then serve. I drizzled a little extra of the marinade onto the rice and broccoli I served with the dish.