Asian Orange Chicken

• 1 (3 1/2 lb) chicken, cut up or 3 12 lbs bone-in skin-on chicken pieces
• salt and pepper
• 1 (12 ounce) can frozen orange juice concentrate, thawed
• 14 cup dry sherry
• 14 cup Dijon mustard
• 3 tablespoons soy sauce
• 2 tablespoons peeled minced ginger
• 4 cloves garlic, minced
• 4 scallions, thinly sliced (white and light green parts)
• orange slice

1. Rinse chicken and pat dry.
2. Season with salt and pepper.
3. Place in single layer in shallow 9-by-13-inch glass baking dish.
4. Combine juice, sherry, mustard, soy sauce, ginger and garlic in a medium bowl and whisk together with a fork.
5. Pour all but 1/2 cup of the marinade over the chicken.
6. Cover with plastic wrap and refrigerate at least 4 hours.
7. Refrigerate reserved marinade.
8. Preheat oven to 375 degrees.
9. Take chicken out of marinade, shaking off excess and lightly patting with a paper towel.
10. Line a rimmed baking sheet with foil and then grease.
11. Place chicken in a single layer on the sheet.
12. Bake 1 hour, basting occasionally with reserved marinade.
13. Remove from oven and place cooked chicken on a platter.
14. Cool slightly, then cover with foil and refrigerate.
15. Serve cold, garnished with scallions and orange slices.

chicken, salt, orange juice concentrate, sherry, mustard, soy sauce, ginger, garlic, scallions, orange slice

Taken from www.food.com/recipe/asian-orange-chicken-105672 (may not work)