- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 542
- Total Fat
- 32 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 168 milligrams
- Sodium
- 618 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 2 grams
- Protein
- 47 grams
Ingredients
3 tablespoons ketchup
2 tablespoons orange marmalade or apricot preserves
2 teaspoons low-sodium soy sauce
2 teaspoons balsamic vinegar
1 1-inch piece ginger, peeled and finely grated
Large pinch of cayenne pepper (optional)
2 bell peppers (1 red, 1 yellow), quartered lengthwise
1 bunch scallions, cut into 3-inch pieces
3 teaspoons extra-virgin olive oil
Kosher salt
8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)
Cooked white rice, for serving (optional)
Directions
- Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
- Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
- Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.
