Chicken Thighs Glazed with Orange-Thyme-Cumin Sauce

• 1/2 cup white wine dry
• 1/4 cup red wine vinegar
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 3 tablespoons soy sauce, sodium reduced
• 2 tablespoons thyme minced
• 1 each garlic cloves minced
• 1 tablespoon honey
• 1 teaspoon ginger minced
• 1 teaspoon cumin ground
• 1 each jalapeno pepper seeded, optional
• 8 each chicken thighs, boneless, skinless skinless

1. Remove the skin and the surface layer of fat from the thighs.
2. Rinse.
3. Towel dry.
4. In a large nonstick skillet, combine the sauce ingredients, including the jalapeno.
5. Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up).
6. Reduce the heat to low, cover and simmer for 15 minutes.
7. Remove the cover, turn the chicken pieces over, raise the heat to medium and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.
8. Adjust heat as necessary.
9. PanTry: Shoyu, a Japanese soy sauce that is lower in salt.
10. Substitutions: Vegetable stock or water for dry white wine.
11. Canned jalapeno pepper.
12. 1 tablespoon of garlic chives, snipped instead of clove garlic.
13. Do NOT substitute white meat.

white wine, red wine vinegar, orange juice, lime juice, soy sauce, thyme, garlic, honey, ginger, cumin ground, jalapeno pepper, chicken thighs

Taken from recipeland.com/recipe/v/chicken-thighs-glazed-orange-th-40836 (may not work)