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Clementine-Soy Glazed Chicken Thighs

Tucking aromatics under the skin and roasting them at a high temperature gives these citrusy chicken thighs a delicately crispy skin while keeping the meat moist and succulent. This recipe is a great way to use up clementines that are on their last legs but, if you prefer, you can substitute tangerines or naval oranges – simply adjust the amount so that you have enough to give you about 1/4 cup of juice. I like to serve this dish with sautéed bok choy and plenty of wild rice or quinoa to soak up the etra sauce.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 4 about 1 pound Bone-In Chicken Thighs
  • 1 Tablespoon minced Shallot
  • 1 clove Garlic minced
  • 1 teaspoon grated Ginger
  • 1 teaspoon Olive Oil
  • 4 Clementines halved
  • 1 Tbs + 1 teaspoon Low Sodium Soy Sauce
  • 1 teaspoon Dark Brown Sugar
  • 1 teaspoon Sake or White Wine


  • Preheat the oven to 450ºF. Place the chicken thighs in a small baking dish with sides (I used a 9-inch cake pan). Gently slide your fingers between the meat and the skin to separate it. Combine the shallot, garlic, and ginger and run it into the meat, beneath the loosened skin. Rub the skin with olive oil and season with black pepper. Tuck the clementines around the chicken, cut sides up. Roast for 20 minutes.
  • Pour off any fat that has accumulated in the bottom of the pan. Remove 4 clementine halves from the pan and juice them into a small bowl. Whisk in the soy sauce, brown sugar, and sake. Pour the sauce over the chicken thighs and return to the oven. Roast for another 15 minutes, spooning the sauce over the chicken 2 or 3 times.
  • Remove the chicken thighs from the pan and place them on a plate. Tent with foil to keep them warm. Transfer the sauce to a small saucepan set over high heat. Bring to a boil, then let reduce by half – about 5 minutes.
  • Serve the chicken thighs with the reduced sauce and a roasted clementine half.