Submitted by Gretchen Whelan
About the cook: My passion for cooking is inspired by the seasonal ingredients where I live in Northern California.
About the dish: A sweet tangy twist for chicken thighs!
National Origin: Italian American
Estimated Time: 1 to 2 Hours
2 pounds chicken thighs
1-1/2 cups balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons fresh basil, chopped, or 1/2 teaspoon dried basil
1 Orange, juiced, and zested, reserve zest
2 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup packed brown sugar
1/4 cup fresh parsley, finely chopped
In a small bowl, combine the vinegar, Dijon mustard, fresh basil, juice from orange, garlic, rosemary, salt and pepper. Pour 1/2 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour. Cover and refrigerate remaining marinade for glaze.
Drain chicken and discard marinade; place in a greased 15x10x1-in. baking pan. Bake at 375° for 35-45 minutes or until no longer pink, turning every 10 minutes.
Meanwhile, combine brown sugar and reserved marinade in a small saucepan. Bring to a boil; cook until liquid is reduced by half and has thickened.
Pour glaze over chicken thighs, sprinkle with orange zest and chopped parsley to serve.