- 1 package bone-in, skin-on chicken thighs (about 2½ pounds)
- 1 teaspoon coarse salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon grated orange peel
- 1 tablespoon Dierbergs canola oil
- ¼ cup prepared barbecue sauce
- ¼ cup honey
- 1 tablespoon grated orange peel
- ¼ cup fresh orange juice
- 2 tablespoons Dijon mustard
- ¼ teaspoon ground allspice
FOR CHICKEN: Remove and discard excess fat from chicken. Pat dry with paper towels.
In small bowl, combine salt, pepper, and orange peel. Carefully loosen skin on chicken with your fingers. Rub seasoning mixture under skin and over outside of thighs.
In oven-proof skillet, heat oil over medium-high heat. Add chicken skin-side down; sear chicken in batches until well browned, about 5 to 6 minutes per side.
FOR GLAZE: In 1-cup glass measure, combine all glaze ingredients until well mixed.
Reserve ½ cup for serving with cooked chicken. Brush remaining glaze over chicken in skillet. Discard any remaining glaze into which you have dipped a brush that has touched the raw chicken to avoid cross-contamination.
Place skillet with chicken in 400°F. oven; roast until internal temperature is165°F. to 170°F., about 20 minutes.
Transfer chicken to plate; cover to keep warm.
Add the reserved ½ cup Glaze to drippings in skillet; cook over medium heat 5 minutes stirring to scrape browned bits from bottom of pan. Add any accumulated juices from chicken on plate to skillet. Spoon sauce over chicken.
Serving Size: Per Serving
Cholesterol: 129 mg
Fat: 23 g
Sodium: 642 mg
Carbohydrates: 18 g
Protein: 22 g
Saturated Fat: N/A