Directions
- 1Combine marinade ingredients (chicken thighs, garlic, orange juice, soy sauce, rice wine vinegar, salt, olive oil) in a bowl or Ziploc bag; marinate for 2-4 hours or at least 30 minutes.
- 2Grill chicken over medium heat for 12-15 minutes, flipping occasionally, or air fry at 400°F for 25 minutes, or bake in the oven at 400°F for about 30 minutes, flipping halfway through. Cook until internal temperature reaches 170°F.
- 3In a skillet or saucepan, sauté crushed peppercorns and garlic in olive oil until fragrant, then reduce heat. Add remaining sauce ingredients, simmer until thickened, stir in orange zest and salt to taste.
- 4Coat the cooked chicken in the sauce and serve.
Ingredients
- 2 lbs chicken thighs, boneless
- 3 cloves garlic, minced
- 1 orange, juiced
- 0.5 C soy sauce, low-sodium
- 1 tbsp rice vinegar
- 1 tsp kosher salt
- 0.25 C olive oil
- 1 peppercorns, crushed
- 1 orange, zested
Equipment
large bowl or ziploc baggrill or air fryer or ovenskillet or saucepan
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