The Briny Lemon: Grilled Chicken Thighs with Mandarin Orange Glaze

Simple grilled chicken takes on tasty new meaning with a sweet, rich, and very orangey glaze to complement the smokiness of the thighs. It’s so easy to make—the key is giving it time to reduce. The glaze starts out very runny, then cooks down to a wonderful, glossy, sticky consistency—it stays put on the bird!

Tip: Rubbing the grill grate with oil once it's hot (and just before adding the chicken) ensures the meat won’t stick when you turn it.

Serves 4

Ingredients

1/2 cup drained mandarin oranges (from an 11-oz can, in juice or light syrup—3 tbsp reserved)
1 small garlic clove, finely chopped
2 tbsp honey
1 tbsp white balsamic vinegar
sea salt
freshly ground black pepper
1 tsp finely chopped rosemary
olive or vegetable oil, for rubbing grill grate
8 medium-sized chicken thighs (about 3 lbs total), skin removed

Drained Oranges and Juice

Preparation

Light a grill for medium heat.
Place the mandarin oranges and garlic in a mini food processor and pulse until emulsified.
Heat a small saucepan or skillet over medium heat. Transfer the mandarin orange mixture to the pan and stir in the honey, vinegar, and reserved juice or syrup. Season with salt and pepper.
Bring to a light simmer and cook until reduced and thickened, 13-15 minutes. Remove from the heat and stir in the chopped rosemary. Let stand while the chicken grills.

Ready to Process

Emulsified Oranges

Beginning to Cook

Cooked Glaze

Rub the grill grate with oil. Season the chicken thighs with salt and pepper and grill, turning several times (and covering the grill to prevent flare-ups), until golden brown and cooked through, 25-30 minutes, depending on size.
About 3 minutes before the chicken is done, brush the thighs with most of the glaze.