Braised and Barbecued Chicken Thighs

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!!!

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 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

Directions

1. Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
2. Combine juices in a large bowl.
3. Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
4. Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
5. Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
6. Uncover chicken and stir in cornstarch mixture.
7. Cook, stirring occasionally, 5 minutes or util sauce is thickened.
8. Serve on a bed of rice topped with the green onions.