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Saturday, January 3, 2015

Orange Honey Chicken

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Orange Honey Chicken

6  chicken thighs
  salt and pepper; to taste
3 tb honey
4 tb butter
2 tb soy sauce
1 1/2 ts curry powder
1/2 ts cumin
1 tb orange peel
1/2 c orange marmalade
2 tb Sriracha; to taste

Preheat oven to 400F.

I prefer chicken thighs with bone and skin.....but 
if you prefer, boneless, skinless thighs are available.

Season chicken with salt and pepper to taste.  
Set aside and bring to room temperature.

Combine rest of ingredients in a small saucepan and heat until a rolling
boil.  Remove from heat and let cool to room temperature.  Add room
temperature chicken pieces and let marinate for 15 minutes.

Transfer chicken thighs to a  9 x 13 baking dish sprayed to Pam.  Roast
uncovered for 1 hour, turning and basting every 20 minutes.

Serve with white or brown rice.   Orzo works nicely also.

Notes:  ©WHStoneman

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017