Crispy Citrus Dijon Chicken Thighs 

I wanted to think a little outside of the box today. Our awesome neighbor has a ginormous orange tree and she lets me pick from. I decided to make us all Crispy Citrus Dijon Chicken Thighs with rice and brussels sprouts. 

5 Chicken Thighs

¼ cup Butter

1 Tablespoon Orange Zest

Salt and Pepper to taste

Sauce:

2 cups Orange Juice

1 teaspoon Sugar

½ teaspoon Garlic Powder

¼ teaspoon Ground Thyme

1 Tablespoon Bavarian Mustard

1 Tablespoon Dijon Mustard

2 Tablespoons Cornstarch

½ cup Water

Salt and pepper to taste

  1. Preheat oven to 450°F.
  2. In a small bowl, combine the butter, orange zest, salt and pepper. Place the chicken on a baking sheet lined with a rack. Pulling the skin back from the meat, add a dollop of the compound butter and spread in an even layer. 
  3. Place the skin back over the meat and bake, uncovered, for 8 minutes or until the skin is slightly golden. 
  4. Reduce the heat to 325°F and continue to cook until the internal temperature reaches 165°F and the juices run clear; about 20 minutes for boneless or 35 minutes for bone-in.
  5. Meanwhile, heat a saucepan over medium heat and pour in the sauce ingredients, minus the cornstarch and water. Bring to a boil and reduce to simmer. 
  6. In a small bowl, combine the water and cornstarch, then pour the slurry into the saucepan and whisk until thickened. Taste and season accordingly. 
  7. Slice the chicken and serve over rice with a drizzle of the sauce.  
  8. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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