THE THIGH'S THE LIMIT

The Thigh's the Limit image

Provided by Carla Weston

Categories Chicken

Time 4h45m

Number Of Ingredients 9

12 12 skinless chicken thighs (about 3 ounces each)
3/4 c salsa
1/3 c honey
1/4 c reduced sodium soy sauce
1/4 c orange juice
2 Tbsp dijon mustard
2 tsp olive oil, extra virgin
1 1/2 Tbsp fresh grated ginger
1 Tbsp cornstarch

Steps:

1. Arrange chicken thighs in a single layer in 13 x 9-inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.
2. Bake chicken and sauce, covered, in a 400° oven for 40 minutes. Transfer chicken thighs to a serving platter and keepwarm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.