I love preparing Orange Glazed Chicken with skinless chicken. You avoid those pesky tiny feathers that refuse to be plucked; in addition to avoiding the extra fat that comes from the skin. Yes, that fat keeps the chicken moist; but you can compensate for it. I sprinkle the skinless chicken with Panko and pre-roast for about 20-30 minutes before adding the orange sauce. The Panko forms a skin that helps keep the chicken from getting dry. In addition, the orange sauce assures that each bite of Orange Glazed Chicken will be soft, flavorful and yummy. If you keep basting the chicken with the orange slices; the slices themselves become candied. We like eating them rind and all. Add some farro or rice and a vegetable. My personal favorite vegetable to have with this chicken is roasted beets because they go so well with the orange sauce. Enjoy!
For your vegetarians, make my Orange Glazed Tofu.
Prep time: 30 minutes
