Citrus Chicken

Ingredients

• 1.5 tablespoons chiffonade basil leaves 
• 4 pounds chicken thighs bone-in
• 1 tablespoon celery seeds 
• 1 teaspoon ginger minced
• 0.3 cup reserved marinade 
• 1 teaspoon chiffonade mint leaves fresh
• 1 tablespoon olive oil 
• 0.8 cup orange juice freshly squeezed
• 0.5 cup orange marmalade with small rinds) for marmalade
• 2 tablespoons orange zest grated
• 2 teaspoons freshly cracked pepper black
• 1 teaspoon salt 
• 1 tablespoon shallots minced
• 3 tablespoons shallots minced
• 0.3 cup chili sauce sweet
• 1 tablespoon balsamic vinegar white
• 3 tablespoons balsamic vinegar white

Equipment

• frying pan
• sauce pan
• oven
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
3. Preheat the oven to 350 degrees F.
4. 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 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes.
5. Remove from the oven and arrange the chicken on a serving platter.
6. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes.
7. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.