citrus chicken

The ingredients :

• 4 pounds bone-in chicken thighs
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 teaspoons freshly cracked black pepper
• 1 1/2 tablespoons chiffonade basil leaves
• 1 teaspoon chiffonade fresh mint leaves
• 3 tablespoons white balsamic vinegar
• 1 tablespoon celery seeds
• 3 tablespoons minced shallots

Glaze:

• 1 tablespoon olive oil
• 1 teaspoon minced ginger
• 1 tablespoon minced shallots
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1 tablespoon white balsamic vinegar
• 1/4 cup sweet chili sauce
• 1/4 cup reserved marinade, strained

Steps for preaparation:

1. In a large resealable plastic bag Combine all the ingredients and refrigerate for 6 to 8 hours.
2. After that, Preheat the oven to 350 degrees F.
3. The next step is to remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 mins. 
4. Baste with the glaze, turn the pieces over and bake for  another 15 to 25 mins, basting every seven mins. Arrange the chicken on a serving platter  Removi ng from the oven .

Glaze:

1. over medium-high heat, add the olive oil In a small saucepan . When the oil is hot add the shallots and ginger and saute for 3 mins.  After that, Add the remaining ingredients and reduce heat to a low simmer.
2.  Finally, Cook for quarter-hour.  After that, Baste the chicken with the glaze after 45 minutes.