Chicken Thighs In Asian Tangerine Marinade Recipes

Steps:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
• Heat a large skillet over medium/high heat and coat with cooking spray.
• Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter.
• Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions.
• Note: Tamari is a type of soy sauce that his a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

Steps:

• Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
• Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
• Preheat the grill to medium-high heat and oil the grate.
• Remove chicken thighs from marinade, discarding marinade.
• Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from grill and allow to rest for a few minutes before serving.

Steps:

• Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
• Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
• Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

Steps:

• Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
• Preheat oven to 425 degrees F (220 degrees C).
• Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
• Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Steps:

• Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
• Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
• Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.

Steps:

• Grate zest from tangerines, and squeeze juice into a bowl with zest.
• Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
• Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
• Preheat oven to 325°F.
• Coat an oblong baking dish with non-stick cooking spray.
• Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
• Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
• Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
• Place thighs on plates and spoon sauce over them.

Steps:

• Whisk together olive oil, soy sauce, lemon juice, brown sugar, parsley, garlic, salt, and pepper.

Steps:

• Combine all marinade ingredients in a bowl. Add chicken and marinate for at least 2 hours.
• Preheat oven to 375°F Place chicken, skin side up, on a baking sheet lined with foil for easy cleanup. Bake chicken for 15-20 minutes.
• Baste the chicken with the marinade, lower oven temperature to 350F and return chicken to oven. Bake for another 10 minutes.
• Remove chicken from oven and baste/brush with honey.
• Set oven rack to second from the top level and broil for about 4 minutes. Don't burn them!

Steps:

• Brown chicken in oil until no longer pink.
• Stir in the tangerine peel, ginger root and dried chiles.
• Fry for a mintue.
• Then add soy sauce and vinegar and sugar.
• Simmer for 15 minutes.
• Before serving discard chiles.