INGREDIENTS:
3/4 Cup extra-virgin olive oil
1 TBS Grated orange zest and 3 TBS juice from 1 orange
2 TBS Pineapple Orange Jam
3 cloves garlic
8 Bone-in, skin on chicken thighs
1 TBS Dijon Mustard
Toss 1/4 cup olive oil, orange zest, half of garlic, and chicken in bowl. Whisk orange juice, Pineapple Orange Jam, remaining garlic, mustard and 1/2 cup olive oil in a small bowl and season with salt and pepper to taste for a vinaigrette. Remove chicken from marinade and discard marinade. Season chicken with salt and pepper, and grill over medium fire until skin is lightly charred and chicken registers 175 degrees-about 10 minutes per side. Drizzle vinaigrette over chicken and serve.
