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Orange Chili Porter Glazed Skillet Chicken

Ingredients
  

  • 2 cloves garlic grated with a microplane
  • 1 cup fresh orange juice about 3 large naval or cara cara oranges
  • 2 tbs soy sauce
  • ½ tsp red chili sauce such as sriracha
  • 1 tsp red chili flake
  • ¼ tsp smoked paprika
  • ½ tsp onion powder
  • 1/3 cup brown sugar
  • ½ cup porter
  • 1 lbs boneless skinless chicken thighs 4-6 large
  • salt and pepper
  • Rice for serving

Instructions
 

  • In a medium bowl whisk together the garlic, orange juice, soy sauce, red chili sauce, red chili flake, smoked paprika, onion powder, brown sugar and porter.
  • Sprinkle the chicken thighs on all sides with salt and pepper.
  • Add chicken to the marinade, cover and chill for at least 2 hours and up to 8 hours.
  • Preheat oven to 400.
  • Pour the chicken and the marinade into a cast iron skillet.
  • Bake at 400 for 15 minutes. Turn chicken over and continue to bake until cooked through, about 15 additional minutes.
  • Remove chicken from the skillet and transfer to a serving platter.
  • Place the skillet and the marinade over high heat, stirring occasionally, until reduced and thickened. Pour glaze over chicken before serving.
  • Note: if you don’t own a cast iron skillet, pour the chicken and marinade into a baking dish. Once the chicken is cooked through, pour marinade into a pot and cook until reduced to a glaze.
  • Note: If glaze becomes too thick and sticky, return to heat, stirring in a few splashes of beer to thin.