- 5 oranges
- 1/2 cup red-wine vinegar
- 1/4 cup molasses
- 4 (8 ounce) bone-in skinless chicken breast halves
- Coarse salt and ground pepper
- Preheat oven to 400 degrees F. Squeeze 5 to 6 oranges to yield 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vinegar, and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
- Place 4 bone-in skinless chicken breast halves (8 ounces each) on a rimmed baking sheet lined with aluminum foil. Season generously with coarse salt and ground pepper, and brush with glaze.
- Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.