Quick & Easy

Chicken thighs with burnt-orange sauce

chicken thighs with burnt-orange sauce



1.Stir sugar and the water in a small saucepan over medium heat until sugar dissolves. Bring to the boil, boil, without stirring, about 5 minutes or until a light golden colour. Remove from heat, allow bubbles to subside. Stir in rind, juice, oil and vinegar. (If toffee hardens, return to a low heat until melted.)
2.Meanwhile, cook chicken on a heated oiled grill plate (or grill or barbecue), until brown all over and cooked through.
3.Serve chicken drizzled with burnt-orange sauce.

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