Chicken Thighs

• 3 pounds skinless chicken thighs
• 1 cup salsa mild, medium or hot
• 1 cup honey
• 1 cup reduced sodium soy sauce
• 1 cup orange juice
• 2 tablespoons dijon mustard
• 2 teaspoons olive oil
• ginger root tablespoon grated
• 1 tablespoon cornstarch

1. Arrange chicken thighs in a single layer in a 13 x 9 inch baking dish.
2. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil and ginger root.
3. Pierce the chicken with a fork and pour the marinade over the chicken.
4. Turn thighs to coat both sides.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Bake chicken and sauce, covered, in a 400 oven for 40 minutes.
7. Transfer chicken thighs to a serving platter and keep warm.
8. Carefully pour sauce into a small saucepan.
9. Bring to a boil over medium-high

chicken thighs, salsa, honey, soy sauce, orange juice, mustard, olive oil, ginger root, cornstarch

Taken from www.yummly.com/recipe/Chicken-Thighs-1653460 (may not work)