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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ganked from Cooking Light, via a food blog. Ingredients:
1/2 cup reduced-sodium fat-free chicken broth |
1/2 cup balsamic vinegar |
1/4 cup shallot, finely chopped |
1/4 cup brown sugar |
1/4 teaspoon orange zest |
1/4 cup orange juice |
1 vanilla bean, split lengthwise |
3/4 teaspoon salt, divided |
16 boneless skinless chicken thighs (about 2 pounds) |
1/2 teaspoon black pepper |
Directions:
1. Preheat oven to 450°.
2. Combine first 6 ingredients plus seeds scraped from vanilla bean in saucepan. Bring to a boil.
3. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Add 1/4 teaspoon salt.
4. Season chicken with salt and pepper and arrange in roasting pan coated with cooking spray. Bake for 10 minutes.
5. Brush half of broth mixture over chicken. Bake 5 minutes more, then brush on remaining broth mixture.
6. Bake until internal temperature reaches 180° (about 15 minutes).
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