♦ MAKES 6-8 SERVINGS

• 2 lbs. chicken thighs, boneless & skinless
• 1 cup Sun Orchard Orange Juice
• ½ cup chicken broth
• ½ cup brown sugar
• ½ cup hoisin sauce
• 4 garlic cloves, minced
• 1 tbsp  olive oil
• 2 tbsp Dijon Mustard
• Salt & Pepper to taste

Season chicken with salt and pepper. Heat oil in a frying pan over medium heat. Sear the chicken on a sauté pan until golden browned on both sides. Remove chicken from the sauté pan.

In a medium bowl, whisk the remaining ingredients until well combined. Pour the sauce into the pan and cook over medium heat and reduce by a  half. Add the chicken back to the pan and cook until the internal temperature of the chicken is 165°F and the sauce has been reduced.

Can be baked or grilled.