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Orange and Ginger Chicken

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A nice combination of sweet citrus and pungent ginger.


  • 1/2 cup thawed orange juice concentrate
  • 1/4 cup butter, melted
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  • 2 tsp. soy sauce
  • 1 tsp. salt
  • 1 tsp. ground ginger, or more to taste
  • Pinch of pepper
  • 2 lbs chicken thighs, skin removed


In a small bowl, combine all ingredients except for the chicken. Place chicken in a single layer in an 11x7 inch baking dish. Spoon one half of the marinade over the top of the chicken. Cover and refrigerate overnight.

Remove from the refrigerator and sit at room temperature for about a half hour.

Bake, uncovered, at 350 degrees F for 1 hour, but baste with remaining marinade after a half hour.

By Deeli from Richland, WA


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September 19, 20150 found this helpful

Thanks for this recipe Deeli. I will be trying this soon. It is the simplest recipe I have ever seen. And I like that it doesn't have any sugar added. I am going to try it with chicken thighs and drumsticks in the slow cooker

Harlean from Arkansas

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May 20, 20160 found this helpful

Cooking safety is challenged if you use the left over marinade to baste. Make enough to start with and save to use. The bacteria that develops in the already used marinade multiplies greatly. Food poisoning is one of the biggest risks in grilling/cooking meats. Your meat packages carry warning also. If you watch any cooking shows, they tell you not to use what meat was soaked in. My son is a butcher. His supermarket also cooks in house and they teach their customers about food safety. Department of health is very strict. More difficult to follow contamination of food than people think. Better to be wise than sick or dead.

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