Chicken Thighs à l'Orange with Chervil

Chicken Thighs à l'Orange with Chervil
  • 4 servings
  • 0:10 Preparation
  • 0:35 Cooking
  • 0:45 Total Time


Add all
  • 8

    boneless fresh chicken thighs, skin removed

  • sauce:

  • 2

    zest and juice of oranges

  • 2

    cloves garlic, chopped

  • 3 Tbsp.
    (45 mL)

    Maple syrup

  • 2 Tbsp.
    (30 mL)

    Tamari sauce

  • 2 Tbsp.
    (30 mL)

    fresh chopped chervil

  • 2 Tbsp.
    (30 mL)




Preheat the barbecue to medium.

In a bowl, combine all the marinade ingredients.

Brush chicken thighs with maple sauce.

Cook 10 to 15 minutes.

To oven-roast:

Preheat oven to 375°F (190°C).

Put chicken thighs in an oven dish. Top with maple sauce.

Cook 30 to 35 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007