2 cups of orange juice, preferably freshly squeezed

½ cup ketchup

¼ cup reduced-sodium soy sauce

1-inch ginger, grated

5 garlic cloves, minced

3 tablespoons sriracha sauce

1 bunch scallions, sliced

8 boneless skinless chicken thighs


In a large mixing bowl, combine orange juice, ketchup, soy sauce, ginger, garlic scallions, and sriracha sauce. Submerge chicken thighs in the marinade and marinate for at least 2 hours, or overnight.

Remove the chicken from the marinade and pat dry. Transfer the marinade to a medium saucepan and bring it to boil. Reduced heat to medium-low and simmer for about 20 minutes until the liquid has reduced by half.

Meanwhile, preheat grill to medium-high. Grill chicken thighs for about 10 minutes at each side or until an instant-read thermometer registers 165 degrees Fahrenheit.

To bake the chicken, preheat oven to 375 degrees Fahrenheit. Arrange chicken thighs on a baking rack. Bake for about 25 minutes, or until instant-read thermometer registers 165 degrees Fahrenheit. Serve with the reduced marinate as a dipping sauce.