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We're far from the West Coast-but the orange and ginger in the sauce for this chicken give us a taste of that part of the country. And it's one we enjoy frequently...my family wouldn't mind if I served this dish a couple of times every week!
Nutritional Facts 1 serving equals 439 calories, 23 g fat (9 g saturated fat), 164 mg cholesterol, 918 mg sodium, 14 g carbohydrate, trace fiber, 41 g protein.
Originally published as West Coast Chicken in Country June/July 1990, p49
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on May. 25, 2012 by s_pants
I used chicken legs instead of thighs and forgot to marinate it overnight. It marinated about 4 1/2 hours and I left it out of the refrigerator for 30 minutes. It seemed to pick up enough of the flavor during the time. It is a strange combo of flavors, but my family really enjoyed it!
Reviewed on Feb. 02, 2012 by Steffy1981
i love this dishi've served this dish 3x it's amazing every1 i've made it for loves it
i love this dish
i've served this dish 3x it's amazing every1 i've made it for loves it
Reviewed on May. 18, 2011 by bereitbach
I marinated the chicken in a gallon-size resealable bag as kitzer recommended. This worked well. My family didn't care for the orange flavor although the recipe turned out well. It's just not for our tastes.
Reviewed on Dec. 26, 2010 by aztecace
Hey Jb did you actually make the dish or just hating it because of the recipe? If you did your rating only on the recipes salt content than you are nothing but a Troll trying to get his/her name on something and try to redirect people to your site.
Reviewed on Sep. 26, 2010 by mlblake
I'm not a fan of the orange juice/soy sauce/ginger flavor combination. Chicken was very tender but this one is not for me.
Reviewed on Jun. 26, 2010 by celliott
I dumped all the sauce ingredients, except for the salt & with only 1 tsp ginger, into a crock pot and let it warm briefly so it would mix well. Then I added the thighs one at a time to coat them well. It was very good on rice and garnished with thinly sliced green onions. I recommend eliminating the 2 tsp of salt completely since even low-sodium soy sauce is still salty.
Reviewed on Jun. 24, 2010 by jmboshkoshnew.rr.com
Sorry but way too much salt. jb from the midwest -
Reviewed on Jun. 24, 2010 by kitzer
The ingedients sound wonderful!! But, who has room for 2 ~ 7 x 11 casseroles in their refrigerator? I would put them in a plastic bag to marinate instead.
Reviewed on Mar. 05, 2010 by mcwade
This is as easy to make as it is delicious. After two thumbs up from my husband and son, this recipe is a candidate for a repeat performance. Goes well with the mac and cheese in the picture, but also goes well over rice.Just two warnings. Make sure the chicken thighs are totally defrosted or the sauce will be a little watery (this does not affect the quality or the taste, just a heads up). Also, after combining the first six ingredients, it's a good idea to microwave/heat it for just a few seconds because when the thawed OJ is added to the melted butter, the butter re-solidifies making a good stir not as complete. Other than little tweaks, this recipe is a keeper.
This is as easy to make as it is delicious. After two thumbs up from my husband and son, this recipe is a candidate for a repeat performance. Goes well with the mac and cheese in the picture, but also goes well over rice.
Just two warnings. Make sure the chicken thighs are totally defrosted or the sauce will be a little watery (this does not affect the quality or the taste, just a heads up). Also, after combining the first six ingredients, it's a good idea to microwave/heat it for just a few seconds because when the thawed OJ is added to the melted butter, the butter re-solidifies making a good stir not as complete. Other than little tweaks, this recipe is a keeper.
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