4 Sanderson Farms® Chicken Leg Quarters
1 1/2 cups orange juice, divided
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
4 teaspoons olive oil
3 tablespoons grated orange zest, divided
4 teaspoons salt, divided
1/4 cup low sodium soy sauce
1/2 cup sugar
1 teaspoon ground black pepper
Cooked couscous
Cooked green beans
Lemon, lime and orange zests for garnishment
1. In a small bowl, combine 1/2 cup orange juice, rice vinegar, 2 tablespoons olive oil, 2 tablespoons orange zest and 2 teaspoons salt.
2. Combine chicken and marinade in a sealable plastic bag. Seal and refrigerate 1 1/2 hours, turning occasionally.
3. Preheat oven to 425°F.
4. Remove chicken from marinade and place on an oiled rack on a small baking sheet lined with aluminum foil.
5. Bake, covered, in preheated 425°F oven 30 minutes.
6. Uncover and bake an additional 30 minutes.
7. While chicken bakes, combine 1 cup orange juice, soy sauce, sugar, 1 tablespoon orange zest, 2 teaspoons salt, black pepper and 4 teaspoons olive oil in a medium saucepan. Bring to a boil; then, lower heat to a simmer. Cook 20 minutes to make a glaze.
8. After baking chicken 1 hour, brush chicken with glaze and cook an additional 15-20 minutes or until chicken is to an internal temperature of 190°F.
9. Serve with cooked couscous and green beans. Garnish chicken with lemon, lime and orange zests.
Yield: 4 servings