Adapted from Christopher Kimball | Milk Street: Cookish | Voracious, 2020
This is not the orange ginger chicken that’s an Americanized riff on Chinese food that comes in a white box with rice on the side. This is a surprisingly simple marinade that lets you toss an orange and some ginger root in a blender–peel and all–along with a little soy sauce and ginger. So unexpectedly easy. So impressively good.–Renee Schettler
Orange Ginger Chicken
2 H, 10 M
Serves 4 to 6
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1 navel orange, preferably organic, unpeeled, cut into quarters, plus more orange wedges for serving if desired
1/2 cup orange juice
1 cup low-sodium soy sauce
7 ounces fresh ginger, unpeeled, thinly sliced
1/2 cup packed light or dark brown sugar
3 pounds bone-in, skin-on chicken thighs, trimmed
Sliced scallions, to garnish (optional)
In a blender, puree the orange, juice, soy sauce, ginger, and sugar until smooth. (Yes, you toss both the orange and ginger in unpeeled. Trust us. )
Transfer to a large bowl or resealable plastic bag, add the chicken, and turn to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
Preheat the oven to 400°F (204°C).
Place a wire rack in a foil-lined rimmed baking sheet. Arrange the chicken, with some of the marinade still clinging to it, skin side up on the rack. Roast until the internal temperature registers 170°F (77°C), 35 to 45 minutes.
You want a little—but not a lot—of the marinade to still coat the chicken when it goes in the oven. If there’s too much marinade smothering the skin, it won’t crisp properly.
Turn the oven to broil and keep the chicken in the oven until the chicken is deep golden brown and lightly charred, about 2 minutes.
Serve the chicken with orange wedges and sliced scallions, if desired.
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