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This started as an experiment: my first wrap fell apart, and I forgot to spray the steamer liner. The method that worked was much simpler—half a rice-paper wrapper, less filling, and a tuck-and-roll like a...
BEER & ORANGE ROASTED CHICKEN THIGHS
Jason Glover
6
10 minutes
40 minutes
Oven roasted chicken thighs that have been marinated in a delicious combination of orange and beer! A perfect summertime dinner!
Ingredients
- 6 chicken thighs
- 3 oranges
- 2 bottles of lager
- 3 tbsp kosher salt
- 3 tbsp sumac
- 3 tbsp ground aleppo pepper
Tools
Directions
- Slice two of the oranges into wedges and squeeze all of the juice into a large bowl or container.
- Drop in the wedges and add the beer, salt, sumac, and ground aleppo pepper. Mix well.
- Submerge the chicken thighs in the marinade and weigh down with a plate to keep submerged. Refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 475°F.
- Remove chicken thighs from marinade and place on a wire rack that’s been placed over a baking sheet. Roast the chicken thighs for 35-40 minutes, until an internal temperature of 165°F is reached.
- Slice the remaining orange and use to garnish the chicken thighs. Sprinkle with additional ground aleppo pepper and sumac, if desired.
