Orange Glazed Chicken Thighs

Gwen and Mike felt the original recipe (as seen below) is too "orangy".  I'll mess around with the amount of orange next time.  I loved it!  Served with broccoli and brown rice.

INGREDIENTS

8 bone-in, skin-on chicken thighs

Coarse salt and ground pepper

1 cup thawed orange juice concentrate

1 cup ketchup

2 tablespoons light-brown sugar

4 teaspoons white-wine vinegar

4 teaspoons Worcestershire sauce

2 teaspoons hot sauce

 

DIRECTIONS

1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.