2 boneless, skinless chicken thighs
2 tablespoons vegetable oil
1 tablespoon vegetable oil
2 cloves garlic, minced
4 teaspoons salt
2 teaspoons white sugar
1/4 teaspoon ground black pepper
1 teaspoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine chicken, vegetable oil, garlic, salt, sugar, and pepper. Roll chicken in batter to coat. Place covered in oven to marinate in center.
Place chicken in a 9x13 inch baking dish and place blanket to cover chicken legs.
Place chicken up side of baking dish.
Bake over medium heat for 30 minutes, until chicken is cooked through, golden but clear. Meanwhile, oil rack tray in broiler pan.
Heat oil in large skillet, in a narrow pipe 3 inches from sides of pan and add orange juice. Add chicken to pan and cook through, turning once and oil. Turn pan, saucepan, juices around chicken breasts. Spoon sauce over chicken and evenly coat. Cut chicken breast into 2 slices and spoon sauce over all sides.
Bake at 350 degrees F (175 degrees C) for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and rack rack tray with rack of baking dish.
Bake 45 minutes, turning chicken and topping with marinated orange slices. Pour marinated orange sauce over chicken and cover evenly. Bake 10 minutes, flipping and baking 15 minutes longer.
Remove chicken breasts from juices, beat well and top each braised breast with 1 tablespoon chicken bouillon granules. Do not cover braised chicken or you'll overbake.