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Ingredients
| chicken thighs: 8 thighs |
| tangerines - mandarin oranges: 2 |
| sherry (wine): 1/4 cup |
| soy sauce: 1/4 cup |
| sesame oil: 1/2 tsp |
| oyster sauce: 1/4 cup |
| hoisin sauce: 2 Tbl |
| red pepper flakes: 1/2 tsp |
| ground ginger: 1/2 tsp |
| chinese five spice powder: 1/2 tsp |
| black sesame seeds: 1/2 Tbl |
Chicken Thighs in Asian Tangerine Marinade
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
165 min -
Servings
4 serving(s)
Tags
- Grate zest from tangerines, and squeeze juice into a bowl with zest.
- Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
- Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
- Preheat oven to 325°F.
- Coat an oblong baking dish with non-stick cooking spray.
- Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
- Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
- Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
- Place thighs on plates and spoon sauce over them.