Grilled Orange Chicken

6 Chicken thighs (bone-in), rinsed and dried
4-6 Tangerine or mandarin oranges, sliced thinly
1 ½ cups orange juice plus ¼ cup
1/3 cup agave nectar or light corn syrup
1 tbsp. Dijon mustard
1 tbsp. white wine vinegar
¼ cup all-purpose flour
1 shallot, minced
Green onions, thinly sliced

Directions:
24 hours in advance:

Lay a large Ziplock freezer bag on a counter and place half of the orange slices in a single layer to cover the bottom of the bag. Salt and pepper the chicken and add in a single layer on top of the orange slices. Cover chicken with a layer of the remaining orange slices. Place bag flat in refrigerator to marinate overnight. Remove from the ‘fridge about 2-3 hours before grilling to
come to room temperature. In a mixing bowl, add 1 ½ cups of OJ, agave nectar/corn syrup, mustard, vinegar and flour—whisk well. Set aside.

Heat your grill—you want a pretty high temperature to sear your chicken. Remove the chicken from the bag and pat dry (like bone dry). This will ensure you get a crispy, tasty skin on the thigh.

Whisk the glaze and the shallots in a large skillet over medium-high heat. Let the glaze simmer and thicken to the consistency of syrup and can coat the back of a spoon.

Sear the chicken on the grill skin side down, but do not cook through (about 4-5 minutes on each side). Check to make sure the chicken does not scorch. Remove the chicken from the grill and add to the skillet and liberally coat with the glaze. Cover and simmer in the glaze for about 4-5 minutes on each side. Remove the check from the skillet and finish on the grill (until about 165 – 170 degrees).

When done, remove the chicken from the grill and allow to rest for about 5 minutes. Add ¼ cup of OJ and 2 tbsp. of green onions to the glaze in the skillet and simmer and reduce. Serve chicken topped with remaining glaze.