Tangerine-Maple Yogurt Glazed Chicken

From Stonyfield, maple and yogurt make a wonderful sauce for chicken. The maple adds a nice sweetness, while the yogurt tenderizes the meat. This dish has an Asian flair with a touch or orange.

Tangerine-Maple Yogurt Glazed Chicken
Tangerine-Maple Yogurt Glazed Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 5

    T. canola oil, divided

  • 1

    small red onion, diced

  • Juice and zest of 1 orange

  • 4

    sprigs of fresh thyme

  • 1/4

    c. maple syrup

  • 1

    c. Stonyfield Organic Low Fat Plain Yogurt

  • 1

    T. low sodium soy sauce

  • 1

    t. coarsely ground pepper

  • 8

    bone-in chicken thighs

  • 8

    drumsticks

  • Salt to taste

  • 2

    green onions, thinly sliced for garnish

Directions

1. Heat 2 T of oil in medium saucepan over high heat. Add red onion, cook until soft, 3-4 minutes. Reduce heat to medium-high and add orange juice, zest and thyme and cook, stirring occasionally, for about 5 minutes. 2. Strain mixture into a bowl and whisk in syrup and soy sauce add pepper and let cool to room temp. Fold in yogurt. (This so far can be made 2 days in advance and stored in the refrig.) 3. Brush chicken with remaining oil and season with s and p. Put in oven and roast until golden brown, about 25-30 minutes. 4. Remove chicken from oven. Brush with yogurt mixture on the chicken. If you have yogurt mixture left, drizzle over rest of chicken. Reduce oven temp to 350 and continue to cook for another 15 minutes.

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