Serves 1
Directions
- 1Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken.
- 2Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins.
- 3Grill the chicken over medium heat for 12-15 minutes, flipping occasionally.
- 4Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through.
- 5The chicken is done when the internal temperature reaches 170°F.
- 6When the chicken is finished cooking, preheat a skillet or saucepan over medium heat.
- 7Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low.
- 8Quickly add in the orange juice and butter so the garlic doesn’t burn.
- 9Then add the remaining sauce ingredients except the zest.
- 10Simmer on low for a few mins until it begins to thicken, then turn off the heat and add the orange zest and salt to taste.
- 11Coat the chicken in the sauce then serve.
Ingredients
- 2 lbs chicken thighs, boneless
- 3 cloves garlic, minced
- 1 orange, juiced
- 0.5 C soy sauce, low-sodium
- 1 TBSP rice vinegar
- 1 tsp kosher salt
- 0.25 C olive oil
- orange zest
- crushed peppercorns
- garlic
- olive oil
- orange juice
- butter
- salt
Equipment
bowllarge Ziploc baggrillair fryerovenskillet or saucepan
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