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
- Remove the skin and the surface layer of fat from the thighs.
- Rinse.
- Towel dry.
- In a large nonstick skillet, combine the sauce ingredients, including the jalapeno.
- Over medium-high heat, bring the mixture to a boil, then add the chicken (bones up).
- Reduce the heat to low, cover and simmer for 15 minutes.
- 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.
- Adjust heat as necessary.
- PanTry: Shoyu, a Japanese soy sauce that is lower in salt.
- Substitutions: Vegetable stock or water for dry white wine.
- Canned jalapeno pepper.
- 1 tablespoon of garlic chives, snipped instead of clove garlic.
- 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)