{
  "id": "CAT04-R10",
  "slug": "cat04-r10-florida-orange-glazed-chicken-thighs",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r10-florida-orange-glazed-chicken-thighs.html",
  "title": "Florida Orange-Glazed Chicken Thighs",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 50,
  "total_time_minutes": 65,
  "primary_cooking_method": "OVEN",
  "primary_food": "chicken",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "8 bone-in, skin-on chicken thighs",
    "1 tablespoon olive oil",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "1/2 teaspoon ground cumin",
    "1 cup orange juice",
    "1 orange, for zest",
    "2 tablespoons brown sugar",
    "2 garlic cloves, minced",
    "1 tablespoon apple cider vinegar",
    "1 teaspoon cornstarch",
    "1 tablespoon cold water"
  ],
  "directions": [
    "Heat the oven to 425°F and line a rimmed baking sheet with foil.",
    "Pat the thighs dry — do not rinse raw chicken. Rub with the oil, salt, pepper, and cumin and arrange skin side up on the sheet. Wash your hands.",
    "Roast 30 minutes, until the skin is starting to brown.",
    "Meanwhile, scrub the orange under running water and zest it. Simmer the orange juice, zest, brown sugar, garlic, and vinegar in a small saucepan over medium heat 10 to 12 minutes, until reduced by about half.",
    "Stir the cornstarch into the cold water, whisk it into the glaze, and simmer 1 minute, until glossy and thick.",
    "Brush the glaze over the thighs and roast 10 to 15 minutes more, until the glaze is sticky and the skin is deep brown.",
    "Check the thickest thigh with an instant-read thermometer, not touching the bone — it must read 165°F. Rest 5 minutes and spoon any remaining glaze over the top.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Pat chicken dry instead of rinsing it, and wash hands and surfaces after handling raw chicken. Roast until the thickest thigh reaches 165°F away from the bone. Scrub the orange before zesting, and chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Reducing orange juice into a sticky glaze.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}