Orange Ginger Fire Cider Chicken Thighs

Glossy glazed chicken pieces topped with sesame seeds and sliced scallions on a gray ceramic plate on white marble.

Photo: Pexels

Fire cider used: Berries, Florals & Honey | Honey used: South BlueRidge Summer Honey

Berries, Florals & Honey fire cider already carries orange, ginger and black pepper, so it makes an easy marinade with a little soy sauce, garlic and our South BlueRidge Summer sourwood honey. Thighs stay juicy on the grill or under the broiler. Set some marinade aside before the chicken goes in, and you have a glaze for the end.

Serves 4 | Prep 10 min, plus 2 to 8 hours marinating | Cook 18 to 22 min

Ingredients

Marinade

  • 1/3 cup Fire Cider: Berries, Florals & Honey, shaken well
  • 1/4 cup olive oil
  • 2 tablespoons South BlueRidge Summer Honey
  • 2 tablespoons soy sauce or tamari
  • 2 cloves garlic, grated
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon black pepper

Chicken

  • 2 pounds boneless, skinless chicken thighs (6 to 8 thighs)
  • 1/2 teaspoon kosher salt
  • Sliced scallions and orange wedges, for serving

Steps

  1. Whisk the marinade ingredients together. Before the chicken goes in, pour 3 tablespoons into a small bowl, cover and refrigerate. That reserved portion never touches raw chicken and is your glaze.
  2. Season the chicken with the salt. Put it in a zip-top bag or a glass or other non-reactive dish, pour the rest of the marinade over it, and turn to coat.
  3. Refrigerate 2 to 8 hours, turning once. Don't go past 8 hours, because the vinegar can make the texture mushy.
  4. Heat a grill to medium (about 400°F), or heat the oven to 425°F with a rack in the upper third.
  5. Lift the chicken out of the marinade and let the extra drip off. Throw away the used marinade. If you'd rather make it into a sauce, boil it in a small pan for 1 full minute first.
  6. Grill 5 to 7 minutes per side, or roast on a foil-lined sheet pan 18 to 22 minutes. Honey browns fast, so move pieces to a cooler part of the grill if they char.
  7. In the last 2 minutes, brush on the reserved marinade.
  8. Cook until an instant-read thermometer in the thickest part reads 165°F. Rest 5 minutes, then top with scallions and serve with orange wedges.

Tips and storage

  • Use a clean brush for the reserved glaze, not one that touched raw chicken.
  • Refrigerate leftovers up to 3 days. They're good sliced cold over rice or greens.
  • Refrigerate fire cider after opening.

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