Sticky and filled with citrus flavour, these chicken thighs are tender and will be your new family fave.
1 tablespoon canola oil
6 bone-in skin on chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh orange juice
3 tablespoons fresh lime juice
1/2 teaspoon chili flakes
2 tablespoons liquid honey
1 tablespoon minced ginger
Preheat oven to 375° F.
Place a large ovenproof skillet over medium heat and add the canola oil.
Season the chicken thighs all over with salt and pepper.
Add the chicken, and skin side down to the hot pan and cook for eight minutes or until the skin is golden brown.
Mix together the orange juice, lime juice, chili flakes, honey, and ginger.
Turn the chicken and cook for another two minutes. Remove any excess fat from the pan by spooning it out. Pour the orange juice mixture over the chicken and return it to the oven. Cook for 35 to 45 minutes, basting the chicken every 15 minutes until the chicken is tender and the skin crispy. Remove the chicken from the oven and place the chicken thighs on a serving tray.
Return the pan with remaining juices to the stove, and set over med-high heat. Simmer until the liquid reduces and thickens slightly.. Pour the sauce over the chicken and serve. Enjoy!