Ingredients:

  • 4 bone-in, skin-on Mottled Java chicken thighs (about 1.5 lbs / 680 g)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (6 g)
  • ½ teaspoon black pepper (2 g)
  • 1/4 cup orange juice (60 ml)
  • 2 tablespoons honey (30 g)
  • 1 tablespoon soy sauce (15 ml)
  • 1 teaspoon minced garlic (3 g)
  • 1 teaspoon minced ginger (3 g)
  • 1/2 teaspoon ground coriander (1 g)
  • 1/4 teaspoon ground cinnamon (1 g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Season chicken thighs with salt and pepper on both sides.
  3. Heat olive oil in an oven-safe skillet over medium heat.
  4. Sear chicken thighs skin-side down for 6-8 minutes until golden brown.
  5. Flip chicken and cook for another 3-4 minutes.
  6. In a bowl, whisk together orange juice, honey, soy sauce, garlic, ginger, coriander, and cinnamon.
  7. Pour glaze over the chicken
  8. Transfer the skillet to the oven and bake for 25 minutes, basting halfway through.
  9. Check doneness with a meat thermometer (internal temperature should be 165°F or 74°C).
  10. Remove from the oven and let it rest for 5 minutes before serving.