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Ingredients
- 3 lb skinless chicken thighs
- 3/4 c. salsa (mild, medium or possibly warm)
- 1/3 c. honey
- 1/4 c. reduced-sodium soy sauce
- 1/4 c. orange juice
- 2 Tbsp. Dijon mustard
- 2 tsp extra virgin olive oil
- 1 1/2 Tbsp. grated ginger root
- 1 Tbsp. cornstarch
Directions
- Arrange chicken thighs in a single layer in a 13 x 9 inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, extra virgin olive oil and ginger root. Pierce the chicken with a fork and pour the marinade over the chicken. Turn thighs to coat both sides. Cover and chill for at least 4 hrs or possibly overnight. Bake chicken and sauce, covered, in a 400 oven for 40 min. Transfer chicken thighs to a serving platter and keep hot. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 Tbsp. water till smooth. Add in to sauce and stir till mixtures thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.
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