Flavorful and juicy, chicken thighs can be a thrifty alternative to breast meat. You can often find them in value packs at your local supermarket.

　　

Ingredients

Makes 4 servings

　　8 chicken thighs

　　

For the marinade:

Finely grated zest of 2 oranges

　　3/4 cup fresh orange juice

　　1/4 cup honey

　　3 tablespoons soy sauce

　　2 tablespoons toasted sesame oil

　　1 tablespoon minced fresh ginger

　　1 tablespoon garlic

　　1/4 teaspoon crushed red pepper flakes

　　8 ounces rice noodles

　　4 scallions, thinly sliced, for garnish

　　

Step 1

1. The day before serving, rinse the chicken and pat dry. Place in a bowl.

　　

Step 2

2. Combine the next 8 ingredients to make a marinade; toss with the chicken to coat. Cover and refrigerate for 4 to 6 hours, or overnight.

　　

Step 3

3. Thirty minutes before cooking, remove the chicken from the refrigerator and preheat the oven to 350°F. Arrange the chicken in a large, shallow roasting pan and season with salt and pepper to taste. Pour the marinade over the chicken.

　　

Step 4

4. Bake the chicken until it's golden brown and cooked through, basting frequently, about 45 minutes.

　　

Step 5

5. Meanwhile, bring a large pot of water to a boil. Turn off the heat and stir in the rice noodles. Let soak until tender, about 7 minutes. Drain, rinse under warm water, and drain again.

　　

Step 6

6. Divide the noodles between 4 bowls. Place 2 chicken thighs in each bowl and spoon the pan sauce over the top. Garnish with scallions and serve immediately.

　　

Nutrition Per Serving

Serves 4\. Per serving: 670 calories

　　75g carbohydrates

　　34g protein

　　26g fat

　　115mg cholesterol

　　#### Nutritional analysis provided by Other