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.
Printed from www.TheComfortofCooking.com