1½ cups orange juice plus an additional 2 tablespoons

€ cup light corn syrup

3 tablespoons honey

1 tablespoon Dijon mustard

1 tablespoon distilled white vinegar

⅛  teaspoon red pepper flakes

½ cup all-purpose flour

8 bone-in, skin-on chicken thighs (about 6 ounces each), make 3 diagonal slashes

2 teaspoons vegetable oil

1 medium shallot, minced (about 3 tablespoons)

 

1.    Preheat oven to 375°.

2.    Combine 1½ cups orange juice, corn syrup, honey, mustard, vinegar,

    pepper flakes, ⅛ teaspoon salt, and ⅛ teaspoon pepper together

3.    Salt and pepper the chicken and then coat with flour.

4.    Heat oil in skillet over medium heat and add chicken thighs skin-side down.  Cook until well browned about 8 to 14 minutes. Turn chicken and lightly  brown other side, about 5 minutes longer. Transfer chicken to plate.

5.    Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened,

    1 to 2 minutes.

6.    Increase heat to high and add orange juice mixture. Simmer and reduce to

    1 cup 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan.

7.    Using tongs, dip each chicken thigh in pooled glaze to coat evenly and place skin-side up in skillet.

8.    Put skillet in oven and bake chicken until thickest part of thighs registers   175° on instant-read thermometer, 20 to 25 minutes. Transfer chicken to platter and let rest 5 minutes.

9.    Return skillet to high heat and cook glaze, stirring constantly, until thick and syrupy, (about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each thigh and   serve, passing remaining glaze at table.