Recipe

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• 8 chicken thighs
• 2 tangerines
• 1/4 cup dry sherry
• 1/4 cup soy sauce
• 1/2 tsp sesame oil
• 1/4 cup oyster sauce
• 2 tbsp hoisin sauce
• 1/2 tsp red pepper flakes
• 1/2 tsp ground ginger
• 1/2 tsp chinese five spice powder
• 1/2 tbsp black sesame seed

• 1 Grate zest from tangerines, and squeeze juice into a bowl with zest.
• 2 Mix in remaining ingredients, except chicken and sesame seeds. Whisk until well blended.
• 3 Put thighs into a gallon zipper bag and pour marinade over thighs. Seal and marinate in refrigerator 2 hours, turning 2-3 times.
• 4 Preheat oven to 325°F.
• 5 Coat an oblong baking dish with non-stick cooking spray.
• 6 Remove thighs from marinade and place thighs, skin side up, in baking dish. Pour marinade over thighs.
• 7 Bake 40 minutes, or until juices no longer run pink. Brush thighs a couple of times while baking, with pan juices.
• 8 Sprinkle black sesame seeds over thighs and continue baking 5 minutes.
• 9 Place thighs on plates and spoon sauce over them.