Orange-Glazed Chicken

Last night I made a recipe for Orange-Glazed Chicken from the April/May 2011 issue of Cook's Country. It was pretty good, and I think I liked it better than Crispy-Skinned Chicken a l'Orange I made a few months back. But here is how I will make the recipe if I make it again.

3 T grated zest + 1/2 cup juice from 3-4 oranges
1 T sugar, or less depending on how sweet oranges are
1 t cornstarch
1/8 t cayenne pepper (maybe use more)
1/4 c salt
4 c water
3 lbs bone-in, skin-on split chicken breasts, halved crosswise, ribs removed and/or bone-in, skin-on thighs (about 4 or 5 breasts & thighs total)
1 T olive oil
3 cloves minced garlic
freshly ground pepper & garlic salt

Whisk OJ, 1/2 t zest, sugar, cornstarch, and cayenne in bowl and set aside. Process salt and remaining zest in food processor until finely ground. Whisk water and salt mixture together in large bowl until dissolved. Add chicken and marinate in refrigerator for 30-60 mins. Remove chicken and pat dry then sprinkle with garlic salt and freshly ground pepper. Poke several holes in chicken skin using a paring knife. Heat oil in large skillet, place chicken skin-side down and brown well for about 10-15 mins. Turn over, put lid on and continue cooking until 10-15 mins or until chicken is fully cooked. Remove chicken to a plate, pour off all but 1 T fat, add garlic to pan and saute for about 1 min- do not let garlic burn. (You could also try sauteing some onion too.) Add cornstarch mixture and cook about 3 mins until thickened. Add chicken & any accumulated juices back to pan, cook for about 4 minutes more until chicken is well-coated. Serve with rice and spoon additional sauce over rice.

The original recipe called for 2 T sugar and it made the recipe too sweet. I will most likely make this again. This might be okay made with boneless skinless chicken as well.