Sticky Orange Glazed Chicken Thighs

Serves 4



8 bone-in, skin-on chicken thighs

Coarse salt and ground pepper

1 cup thawed orange juice concentrate or orange juice

1 cup ketchup

2 tablespoons light brown sugar

4 teaspoons white wine vinegar

4 teaspoons Worcestershire sauce

2 teaspoons hot sauce
1/4 cup chopped fresh cilantro, optional



Preheat oven to 450 degrees F. Position oven rack in upper third.


Season chicken thighs with salt and pepper and arrange skin side down on a rimmed, foil lined baking sheet. Bake chicken until cooked through, 45 to 50 minutes, flipping halfway through.


Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce. Bring to a boil then simmer on low until mixture thickens, 18 to 20 minutes.


Preheat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 2 to 3 minutes. Sprinkle with cilantro, if desired, and serve.