Maple Orange Chicken


4 chicken thighs, boneless skinless
1 1/2 Tbsp. Blood Orange Olive Oil
1 Tbsp. thyme, fresh
3/4 tsp. sea salt
1/4 tsp. fresh ground pepper
1/2 c. Bourbon Maple Balsamic
1/2 c. brown sugar
1 Tbsp. soya sauce
4 garlic cloves, minced
1 Tbsp. cornstarch

Preheat your oven to 425°F. Prepare a baking sheet with parchment paper.

In a pot over medium-high heat, whisk together Maple Bourbon Balsamic, brown sugar, soya sauce, garlic and corn starch. Bring to a boil for 1 minute, then reduce to a simmer for 8 minutes and remove from heat.

Coat your chicken thighs with Blood Orange Olive Oil, salt & pepper, and fresh thyme. Heat a frying pan to medium-high heat then sear your chicken for 3 minutes on each side.

Remove from heat and coat the chicken with the balsamic sauce. Put on baking sheet and cook in the oven for 12-15 minutes or until internal temperature reaches 165°F.

Featured at the J'em Bistro Prairie Oils & Vinegars night!

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