It’s Super Bowl week, and there has been an overwhelming smell of apathy in the air for the upcoming game. Compounding the lack of any real excitement coming from surrounding Cowboys fans, we have had some incredibly cold, treacherous weather here in the Dallas area recently. Beginning on Tuesday morning with an ice storm that shut down the entire city coating each and every street along my commute with slippery sheets of ice. The temperature has not ventured above freezing since Monday, so the ice has stuck around, much to my (and my boss’) chagrin. Last night, we were rewarded with another 6″-8″ of snow on top of that inch of ice. As a native Las Vegan living in the South, let’s just say that this is exactly why I DIDN’T move to Chicago when I had the opportunity.
Needless to say, I’ve become a bit stir crazy, and we decided to break out the camera equipment, lights, and “fancy” dishes for a dinner photo shoot. This is an adapted Bobby Flay recipe that I came across recipe was a delicious combination of sweet and savory, and when I suggest using real maple syrup, I’m using grade A medium amber maple syrup. No Mrs. Butterworth’s, please. The chicken was moist and tender. I left the skin on the thighs, and after broiling with a nice amount of seasoning, added a lovely crispy texture to the rest of the meal. This is a definite “make again”, and after serving with some very simple steamed broccoli, the sauce makes plain old broccoli a delicious veggie that your kids might even happily eat!
- 8 bone-in, skin on chicken thighs
- 2 Tbsp extra virgin olive oil
- 1/2 a small red onion, diced finely
- 1 clove garlic, minced
- 3 cups of orange juice
- 10 sprigs thyme, leaves picked and chopped
- 2-4 Tbsp real maple syrup
- 2 Tbsp soy sauce
Place your chicken thighs in a baking dish with low sides and drizzle them with a bit of olive oil.
Season liberally with salt and pepper.
Place the chicken on a rack in the top 1/3 of your preheated oven and prepare your sauce.
Chicken thighs will stay in the oven a total of about 45 minutes until the skin is nice and crispy.
In a saucepan or large frying pan, heat 3 tablespoons of olive oil.
When the oil starts to shimmer, add the onions and a pinch of salt and saute for about 10 minutes.
Add the thyme to the onions and stir around a bit. Add the orange juice and bring to a boil.
Boil, while stirring occasionally, for about 20 minutes or until the sauce has reduced to about 1/2 cup to 2/3 cup.
Add the maple syrup, soy sauce, 1 tsp each of pepper and salt and continue to boil for about 2 – 3 minutes.
When the chicken’s internal temperature reaches 160 degrees, about 10 minutes prior to the end of the cooking time, turn on your broiler to crisp up the skin until the chicken reaches an internal temperature of 165 – 170 degrees. I prefer the lower end of that range, for nice juicy chicken.
Remove the chicken from oven and brush with a generous amount of the sauce, reserving some for plating.
Serve with some steamed broccoli or crispy potatoes and enjoy!