Beer & Orange Roasted Chicken Thighs - Dads That Cook
By Jason Glover
Oven roasted chicken thighs that have been marinated in a delicious combination of orange and beer! A perfect summertime dinner!
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.
Ingredients
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.
