- Chicken Thighs (5)
- Olive Oil (1/4 Cup for Marinade)
- Whiskey (1/2 Cup for Marinade + 1 1/2 tsp for Sauce) [I used Maker’s Mark]
- Orange (1/2 Zest for Sauce)
- Orange Juice (3/4 Cup)
- Thyme (2 Tbsp)
- Garlic (4 Cloves – Diced)
- Kosher Salt
- Sriracha (2 Tsp for Marinade + 1 1/2 tsp for Sauce)
- Honey (6 Tbsp)
- Dijon Mustard (1 Tsp)
First, start by making your marinade. Do this by combining the 1 tbsp of Olive Oil, 1/2 cup of whiskey (I used Makers Mark!), 3/4 cups of Orange juice, and 2 tbsp of Thyme in a large bowl. Whisk the ingredients.
in a separate dish, season your chicken thighs with salt and Pepper. Place the thighs one by one in the bowl then cover it and leave to marinate overnight.
Next, make your Honey Glaze. Grab a small bowl and combine the honey, Sriracha, 1 1/2 tsp of whiskey, Mustard, and orange zest. Once finished, cover the bowl and refrigerate.
Remove both the marinade and Sauce and bring to room temperature by taking out of the fridge for at least 45 minutes. Place chicken on the pan at medium heat and cook for about 15 minutes. During the last 5 minutes brush both sides with the marinade (wait until it is cooked through).
Plate Chicken and Serve!
Source: House & Home August 2013 – Eric Vellend