Recipe courtesy of Chef Q Matisse Myers from The Southern Gentleman
Combine all ingredients for the sauce in a large stock box and let simmer on low heat for 2 hours, then remove oranges, thyme, and onions. Blend the sauce until smooth, then pour through a strainer. Toss the chicken in the sauce and drain extra sauce.
Set the EGG for direct cooking at 375°F/191°C. Cook for about 30 minutes, turning occasionally, until the internal temperature reaches 165°F/74°C or higher.