{{ :recipes:orange_soy_chicken.jpg?direct&200|}}
====== Orange and Soy Glazed Chicken Thighs ======
/* Description */

There’s no better accompaniment to this dish than steamed white rice. Leftover sauce keeps in the refrigerator for up to 3 weeks and is also great on steak or salmon.

<WRAP right>{(rater>id=100|name=Orange Soy Glazed Chicken|type=rate|headline=off)}</WRAP>
|**Preheat:** 450°|**Yield:** 4 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:26|


====== Ingredients ======
  * Vegetable oil for the broiler pan
  * 8 bone-in, skin-on chicken thighs,
  * trimmed
  * Kosher salt and freshly ground black
  * pepper
  * 16 small to medium shiitake mushrooms,
  * stemmed
  * 3 medium scallions (green parts only),
  * cut into 3-inch lengths
  * 1 2up soy sauce
  * 1/3 cup granulated sugar
  * 2 Tbs. mirin
  *  1 2sp. finely grated orange zest
  * 2 Tbs. fresh orange juice
  * 11 4sp. cornstarch
  * 2 tsp. toasted sesame seeds

====== Directions ======
  - Position a rack about 7 inches from the broiler and heat the oven to 450°f. 
  - Line the bottom of a broiler pan with foil and lightly oil the top of the pan.
  - Season the chicken all over with 1 tsp. salt and 1 2sp. pepper. 
  - Arrange the shiitake in 8 pairs, gill sides up, on the prepared broiler pan and season with salt and pepper. 
  - Arrange 2 or 3 scallion pieces on top of each mushroom pair, then put a chicken thigh, skin side up, on top. Press with your hand to flatten. 
  - Roast until the edges of the chicken begin to brown and an instantread thermometer inserted in a thick part of the biggest thigh registers 165°f, about 20 minutes. 
  - Turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.
  - While the chicken is cooking, combine the soy sauce, sugar, mirin, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar.
  - In a small bowl, stir the orange juice and cornstarch; add this mixture to the saucepan. 
  - Return to a simmer and cook, stirring constantly, until thickened and glossy, about 1 minute.
  - To serve, transfer the chicken, scallions, and mushrooms to dinner plates, drizzle with the sauce, and sprinkle with the sesame seeds.

====== Notes ======
Fine Cooking issue 103


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/


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