ORANGE AND CUMIN GLAZED CHICKEN

By DOMESTICDIVA

This Spanish-inspired glaze acts as a faux skin, providing a delicious coating and keeping the chicken moist and juicy.

Ingredients

• 2 1/2 lb. bone-in chicken thighs and/or drumsticks, skin removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon frozen orange juice concentrate
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon sherry vinegar or cider vinegar
• 1 teaspoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon grated orange peel
• 1 small garlic clove, minced

Preparation

Step 1

1. Heat oven to 400°F. Line rimmed baking sheet with foil, folding it over edge of pan; spray with cooking spray. Sprinkle chicken with salt and pepper. Place, meaty-side down, on baking sheet; bake 15 minutes.

2. Meanwhile, whisk all remaining ingredients in small bowl.

3. Turn chicken; brush with orange juice mixture. Bake 20 to 25 minutes or until golden brown and no longer pink in center.

4 servings

PER SERVING: 340 calories, 16 g total fat (5 g saturated fat), 39.5 g protein, 7 g carbohydrate, 115 mg cholesterol, 345 mg sodium, .5 g fiber