Chicken Thighs Glazed with Orange-Thyme-Cumin
- 1/2 cup white wine dry
- 1/4 cup red wine vinegar
- 1/4 cup orange juice fresh
- 2 tablespoons lime juice fresh
- 3 tablespoons soy sauce low sodium
- 2 tablespoons thyme leaves fresh, minced
- 1 clove garlic minced
- 1 tablespoon honey
- 1 teaspoon ginger fresh, minced
- 1 teaspoon cumin ground
- 1 each jalapeño pepper seeded, chopped, optional
- 8 each chicken thighs skinless
Chicken thighs should be skinless. If they come with the skin, remove it and trim off any surface fat.
Rinse and pat try with paper toweling.
In a large nonstick skillet, combine the sauce ingredients, including the jalapeno.
Bring the mixture to a boil, then add the chicken. If the chicken thighs still have bones add the chicken thigh bone side down. If boneless the smooth side should go down.
Cover and reduce heat to med-low and simmer for 15 minutes.
Remove the cover, turn the chicken pieces over, raise the heat to medium-high and continue cooking until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.
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