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1/2 cup dry white wine
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
3 tablespoons soy sauce, low sodium
2 tablespoons fresh thyme leaves -- minced
1 clove garlic -- minced
1 tablespoon honey
1 teaspoon fresh ginger -- minced
1 teaspoon ground cumin
1 chopped jalapeno pepper -- seeded, optional
8 skinless chicken thighs
Remove the skin and the surface layer of fat from the thighs. Rinse. Towel
dry.
In a large nonstick skillet, combine the sauce ingredients, including the
jalapeno. Over medium-high heat, bring the mixture to a boil, then add the
chicken (bones up). Reduce the heat to low, cover and simmer for 15
minutes. Remove the cover, turn the chicken pieces over, raise the heat to
medium and cook until the liquid is evaporated and the chicken is glazed,
about 10 to 15 minutes. Adjust heat as necessary.
PanTry: Shoyu, a Japanese soy sauce that is lower in salt.
Substitutions:
Vegetable stock or water for dry white wine.
Canned jalapeno pepper.
1 tablespoon of garlic chives, snipped instead of clove garlic.
Do NOT substitute white meat.
Pat's note: If you make 6 thighs, do *not* reduce the recipe's sauce.
Halve the recipe for 4.
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