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Cast-Iron Skillet Chicken Thighs with Orange Sauce

Featured in the Honolulu Star-Advertiser on March 10, 2021.

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Ingredients:

Cast-Iron Skillet Chicken Thighs with Orange Sauce

  • 8 boneless, skinless chicken thighs (about 2 pounds)
  • Pinch kosher salt and pepper
  • 1 tablespoon canola oil

Orange sauce:

  • 2 tablespoons butter
  • 1/2 cup frozen orange juice concentrate
  • 1 tablespoon teriyaki sauce

Directions:

  1. Heat oven to 450°F.
  2. Lightly season chicken with salt and pepper.
  3. In a large cast-iron or heavy oven-proof skillet, heat oil over high heat until hot but not smoking.
  4. Brown chicken on both sides, about 3 minutes each side.
  5. Move skillet to oven and bake for 12 minutes.
  6. While chicken is baking, microwave butter until melted, about 45 seconds.
  7. Stir in orange juice concentrate and teriyaki sauce then set aside.
  8. Remove skillet and flip chicken thighs, continue cooking about 5 minutes longer.
  9. Transfer to a plate and drizzle orange sauce over chicken.

Serves 8.

Approximate Nutrient Analysis per thigh serving:
250 calories, 11 g fat, 3.5 g saturated fat, 150 mg cholesterol, 300 mg sodium, 7 g carbohydrate, 0 g fiber, 6 g sugar, 30 g protein

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