Sticky Orange-Glazed Chicken Thighs

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 tsp or 6g

• Orange juice

  1 cup or 249g

• Ketchup

  1 cup or 240g

• Brown sugar

  2 tbsp or 18g

• Vinegar

  Cider

  4 tsp or 20g

• Worcestershire sauce

  4 tsp or 23g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 9g

Directions

1. Heat the oven to 450°F with a rack in the upper third.
2. Pat the chicken dry, season both sides with salt and pepper to taste, and arrange skin side down on a rimmed, foil-lined baking sheet.
3. Roast until the skin is deep golden and the chicken is nearly cooked through, 45 to 50 minutes, flipping halfway through.
4. While the chicken roasts, combine salt, orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce in a medium saucepan.
5. Bring to a simmer over medium heat and cook, stirring occasionally, until glossy and thickened, 18 to 20 minutes. Keep warm off heat.
6. Switch the oven to broil. Transfer the chicken to a large bowl, add the glaze, and toss to coat. Carefully pour off excess fat from the baking sheet, return the glazed chicken to the sheet, and broil until the sauce is bubbling and dark in spots, 1 to 2 minutes. Serve immediately.