Chili Orange Chicken

Marinade for 6 chicken pieces:

Juice of 1 large orange
zest of 1 large orange
3 TB Asian garlic chili sauce
1 TB raw sugar
1 tsp salt
1 TB gluten-free soy sauce

Whisk marinade together in a large zipper bag. Add chicken pieces. Massage marinade into chicken. Let rest in the fridge for 20 minutes or up to over night.

Heat cast iron pan to high. Dump chicken and marinade into hot pan. Cook chicken 4 minutes and spoon marinade over to glaze. Finish cooking in a hot oven or by turning heat to low and covering tight.

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