Chicken Thighs In Asian Tangerine Marinade

• 8 chicken thighs
• Marinade
• 2 tangerines
• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 1/2 teaspoon sesame oil
• 1/4 cup oyster sauce
• 2 tablespoons hoisin sauce
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground ginger
• 1/2 teaspoon Chinese five spice powder
• 1/2 tablespoon black sesame seed

1. Grate zest from tangerines, and squeeze juice into a bowl with zest.
2. Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
3. Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
4. Preheat oven to 325u0b0F.
5. Coat an oblong baking dish with non-stick cooking spray.
6. Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
7. Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
8. Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
9. Place thighs on plates and spoon sauce over them.

chicken, marinade, tangerines, sherry, soy sauce, sesame oil, oyster sauce, hoisin sauce, red pepper, ground ginger, chinese five spice powder, black sesame seed

Taken from www.food.com/recipe/chicken-thighs-in-asian-tangerine-marinade-215200 (may not work)