Instructions: Arrange chicken thighs in a single layer in a 13 x 9 inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil and ginger root. Pierce the chicken with a fork and pour the marinade over the chicken. Turn thighs to coat both sides. Cover and refrigerate for at least 4 hours or overnight. Bake chicken and sauce, covered, in a 400 oven for 40 minutes. Transfer chicken thighs to a serving platter and keep warm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixtures thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.

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