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2 kilos chicken thigh, with everything and its bone
3/4 cups orange juice, recently made
2 tablespoons Orange zest
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon peppermint, finely chopped
1/4 tablespoons basil leaf
3 tablespoons balsamic vinegar
3 tablespoons shallot, finely chopped
1 tablespoon olive oil, for the sauce
1 tablespoon shallot, finely chopped for the sauce
1 teaspoon fresh ginger, peeled and chopped (for sauce)
1/2 cups Orange marmalade, (for the sauce)
1/4 cups sweet chili sauce, (for the sauce)
1 tablespoon balsamic vinegar, (for the sauce)
1 cup reserved marinade, (for the sauce)
2 tablespoons Orange zest, (for the sauce)
Preparation
Mix the thighs with the orange juice, orange zest, salt, pepper, mint, basil, vinegar and echallots in a zip-loc bag. Refrigerate for 6-8 hours.
Preheat the oven to 180 degrees.
Remove the chicken from the marinade, reserving 1/4 cup. Put the chicken in a pyrex and bake for 45 minutes.
Prepare a sauce to bathe the chicken. In a small pot over medium-high heat add the olive oil, the echallots and ginger. Cook for 3 minutes. Add the rest of the sauce ingredients (orange zest, orange marmalade, marinade, sweet chili sauce, and balsamic vinegar.) Reduce heat to low and let cook for 15 minutes.
After the chicken has been cooked for 45 minutes in the oven, turn it over and bake the chicken every 7 minutes, covering it with the prepared sauce. In total another 15-20 minutes is baked.
PRESENTATION
Serve with white rice.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Rocío Delgado Morelos
20/10/2015 15:16:12
A prepararlo
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