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Categories:
chicken marinade tangerines sherry soy sauce sesame oil oyster sauce hoisin sauce red pepper ground ginger Chinese five spice powder black sesame seed
Viewed: 76 - Published at: 5 years agoIngredients
- 8 chicken thighs
- Marinade
- 2 tangerines
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 1/2 teaspoon sesame oil
- 1/4 cup oyster sauce
- 2 tablespoons hoisin sauce
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Chinese five spice powder
- 1/2 tablespoon black sesame seed
Method
- Grate zest from tangerines, and squeeze juice into a bowl with zest.
- Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
- Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
- Preheat oven to 325°F.
- Coat an oblong baking dish with non-stick cooking spray.
- Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
- Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
- Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
- Place thighs on plates and spoon sauce over them.
