Ingredients:
½ c. fat-free, less-sodium chicken broth
1/2 c. Mango White Balsamic
¼ c. finely chopped shallots
¼ tsp. grated orange rind
¼ c. fresh orange juice
¾ tsp. sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ tsp. freshly ground black pepper
Cooking spray
½ c. fat-free, less-sodium chicken broth
1/2 c. Mango White Balsamic
¼ c. finely chopped shallots
¼ tsp. grated orange rind
¼ c. fresh orange juice
¾ tsp. sea salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
½ tsp. freshly ground black pepper
Cooking spray
Preheat oven to 450-degrees. Combine first 5 ingredients in a small saucepan and bring to a boil. Reduce heat, and simmer until reduced to ½ -cup (about 20 minutes). Stir in ¼ tsp salt. Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining ½ tsp salt and pepper. Bake for 10 minutes. Brush half of broth mixture over chicken and bake 5 minutes. Brush remaining broth mixture over chicken and bake 15 minutes or until a thermometer registers 180-degrees.
