Have we mentioned we love our citrus fruit around here? We each have a blood orange tree in our backyard and this time of year we have a large harvest to dispatch. Our Blood Orange Glazed Chicken Thighs are a feast for the eyes (just look at that purple flesh on the oranges!) and the belly. The combination of balsamic vinegar and blood orange juice is the perfect balance of tangy and sweet. Blood Orange Glazed Chicken Thighs come together in a little over 30 minutes, which makes them a great weeknight meal. Serve them up with some wild rice and a green salad and you’re set!

Brown the chicken chicken well.

Reduce the sauce.

The sauce will become quite thick any syrupy.

Turn each piece of chicken to coat completely in the glaze. Place in oven for 15-20 minutes.

Blood Orange Glazed Chicken Thighs

• 1 cups blood orange juice plus an additional 1TBS
• ¼ cup honey
• 2 TBS light corn syrup
• 1 TBS balsamic vinegar
• ⅛ teaspoon red pepper flakes
• salt and ground black pepper
• ½ cup all-purpose flour
• 4 bone-in, skin-on chicken thighs
• 2 tsp vegetable oil
• 1 small shallot, minced (about 2 TBS)

Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 cup blood orange juice, corn syrup, honey, vinegar, pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in a large shallow dish. Season chicken generously on both sides with salt and pepper. Coat each chicken thigh with flour, patting off excess.

Heat oil in ovenproof 10-inch skillet over medium-high heat until shimmering. Add chicken skin-side down; cook until well browned about 8-10 minutes. Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to a plate.

Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add blood orange juice mixture. Simmer, stirring occasionally, until syrupy and a heatproof spatula leaves a slight trail when dragged through glaze, about 5-7 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side up in skillet.

Transfer skillet to oven and bake chicken until thickest part of thighs registers 175 degrees on instant-read thermometer, 15-20 minutes. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 2 minute. Remove pan from heat and whisk in remaining 1 tablespoons blood orange juice. Spoon glaze over each thigh and serve.

Serves 4