Sticky orange-glazed chicken thighs from Everyday Food Magazine, June 2012 (page 42)

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Notes about this recipe

  • jumali on July 11, 2012

    This is not a taste I would like to experience again. A waste of some good free-range chicken. Also made a huge mess and set off the smoke detector multiple times. Cheri is right to reduce the cooking temp.

  • Cheri on June 03, 2012

    Blahh..Nothing special. I have had better oven bbq'd chicken. I adjusted cooking temp to 400 deg, for 50 min, then broiled for just a few minutes, as sugar burns very quickly - if you make this, don't walk away during broiling. I will not repeat this one.

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Reviews about this recipe

  • Bitten Word

    The sauce is marvelous on the chicken thighs, but the best thing about it is how versatile it is...on salmon (which was heavenly), as an add-in to some whipped sweet potatoes (which was fantastic)...

    Full review
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