Prep 15 mins
Cook 50 mins
This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!
- 2 tablespoons vegetable oil
- 4 boneless skinless chicken thighs
- 1⁄2 cup orange juice
- 1⁄2 cup pineapple juice
- 1 tablespoon cornstarch
- 1⁄3 cup soy sauce
- 1⁄3 cup light brown sugar, packed
- 2 tablespoons minced fresh ginger
- 3 tablespoons cider vinegar
- 3 tablespoons ketchup
- 1⁄2 teaspoon crushed red pepper flakes
- 2 cloves garlic, minced
- 1⁄4 cup green onion top, chopped
- Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
- Combine juices in a large bowl.
- Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
- Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
- Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
- Uncover chicken and stir in cornstarch mixture.
- Cook, stirring occasionally, 5 minutes or util sauce is thickened.
- Serve on a bed of rice topped with the green onions.
I didn't find this recipe here - instead from my 2003 Collection from SL. Nonetheless, it is amazing. The original recipe calls for 8 bone-in thighs, weighing a total of 2 lbs. I substituted thighs and one half breast, all boneless, which weighed a total of 1.75 lbs. Followed all other instructions and served over rice with a corn pudding (Barefoot Contessa w/adaptations) as the side. Great meal for a cold, clear night. 5 stars all around if you include the simplicity of prep.
I prepared this recipe for 100 people for our family reunion. I also used bone-in thighs, but I removed the skin and braised them first. I then made the sauce, poured it over the chicken thighs and marinated them overnight. The next day I removed them from the sauce and put them in my roaster. I thickened the sauce and then poured it over the chicken. I then roasted it slowly in my roaster oven until the chicken was done. It was outstanding! I served it along with Oven Baked White Rice, Perfect Every Time!, Oven Baked White Rice, Perfect Every Time!. It was a fabulous combination for a large crowd. I will use both of these recipes again and again.
This was delicious! The first bite I took I was like oh my gosh this is good! I used all pineapple juice from a can of crushed pineapples, so 1 cup pineapple juice, used 1 1/2 tsp of ground ginger (because 1/4 tsp of ground ginger equals 1 tsp of minced fresh ginger), then put the green onions in with the rest of the sauce. I thought it was a tad too pineappley for me so I added another 2 TBSP soy sauce, 2 TBSP brown sugar, 1 TBSP ketchup, 1 TBSP cider vinegar, 1/2 tsp jarred minced garlic, 1/4 tsp crushed red pepper, and 1/2 tsp ground ginger. I cooked it just like it said too and it was some of the best chicken I've ever had. I only had my sister and myself to cook for so I can't wait to let others try this! *Update* I cooked this again for the rest of my family, and they loved it. Also, This recipe could easily be used to cook a 3 lb bag of chicken thighs, but if you want extra sauce for rice or something, you could use less chicken. (Over rice was delicious).