Zesty Orange-Glazed Chicken Thighs

$- Chicken thighs: 4 bone-in, skin-on - Marinade components: 1 cup freshly squeezed orange juice, 1/2 cup raw honey - Flavor enhancers: 2 tablespoons low-sodium soy sauce, 1 tablespoon extra virgin olive oil - Aromatics: 2 cloves minced garlic, 1 teaspoon freshly grated ginger - Optional spice: 1/2 teaspoon crushed red pepper flakes - Seasoning: Salt and freshly ground black pepper to taste - Garnish: Fresh parsley, finely chopped For this recipe, I use chicken thighs. They are juicy and full of flavor. You want four bone-in, skin-on thighs for the best results. The skin adds a crispy texture. Next, we need our marinade. Fresh orange juice gives a sweet and zesty taste. I use one cup of it. Honey adds a rich sweetness. Half a cup of raw honey works well. To boost the flavor, I add soy sauce and olive oil. Two tablespoons of low-sodium soy sauce add umami. A tablespoon of extra virgin olive oil keeps the chicken moist. Now, let’s add some aromatics. I use two cloves of minced garlic and one teaspoon of freshly grated ginger. They make the dish smell amazing. If you like a kick, consider crushed red pepper flakes. A half teaspoon will do. Don’t forget salt and fresh black pepper to taste. Finally, for garnish, I love to use fresh parsley. It adds color and freshness to the dish. {{ingredient_image_2}} - Combine orange juice, honey, soy sauce, olive oil, garlic, ginger, and red pepper flakes. - Reserve marinade for basting. To make the marinade, grab a medium bowl. Pour in one cup of freshly squeezed orange juice. Add in half a cup of raw honey. Then, mix in two tablespoons of low-sodium soy sauce. Add one tablespoon of extra virgin olive oil. Toss in two cloves of minced garlic and one teaspoon of freshly grated ginger. If you like heat, sprinkle in half a teaspoon of crushed red pepper flakes. Whisk everything well until smooth. Set aside a quarter cup of this mix for later. - Coat chicken thighs with the marinade. - Refrigerate for at least 30 minutes or up to 4 hours. Next, take four bone-in, skin-on chicken thighs. Place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag tightly or cover the dish with plastic wrap. Place it in the refrigerator. Let it sit for at least 30 minutes. For even more flavor, marinate for up to four hours. - Set the temperature to 425°F (220°C). While the chicken marinates, preheat your oven to 425°F (220°C). This hot temperature helps create crispy skin. - Pat chicken dry and season with salt and pepper. - Arrange chicken on a lined baking sheet with skin side up. Once marinated, remove the chicken from the refrigerator. Use paper towels to gently pat each thigh dry. This step is key for crispy skin. Season both sides with salt and freshly ground black pepper. Line a baking sheet with parchment paper or aluminum foil. Place the chicken thighs skin side up on the sheet. Brush each piece with the reserved marinade for extra flavor. - Cook for 25-30 minutes until the internal temperature reaches 165°F (75°C). Place the baking sheet in the oven. Bake the chicken for 25 to 30 minutes. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C) for safe eating. - Broil for the last 3-5 minutes to caramelize the glaze. For a delicious finish, switch your oven to broil mode for the last 3 to 5 minutes. This step caramelizes the glaze and adds a rich flavor. Keep a close eye on it to avoid burning. - Drizzle with leftover glaze and garnish with parsley before serving. After broiling, remove the chicken from the oven. Let it sit for about 5 minutes. Drizzle any leftover glaze from the baking sheet over the chicken. Garnish with fresh parsley for a pop of color and flavor. Enjoy your orange glazed chicken thighs! To get that perfect crispy skin on chicken, start by drying the chicken thighs. Pat them with paper towels until dry. This helps the skin crisp up when cooking. Next, preheat your oven to 425°F (220°C). A hot oven cooks the skin quickly, making it golden and crunchy. Want to boost flavor? Add more spices or herbs to the marinade. Try thyme, rosemary, or paprika for a twist. Pair your orange glazed chicken with simple sides like rice, steamed veggies, or a fresh salad. These will balance the rich flavors of the dish. When glazing your chicken, you can use a brush or a spoon. A brush helps spread the glaze evenly. Use a spoon if you want to drizzle it over for a more rustic look. Timing matters too; baste the chicken halfway through cooking. This keeps the skin moist and packed with flavor. Pro Tips Marinate for Maximum Flavor: For the best results, marinate the chicken thighs for at least 2 hours. This allows the flavors to penetrate the meat deeply, ensuring every bite is juicy and flavorful. Pat Dry for Crispiness: Always pat the chicken dry with paper towels before baking. This step removes excess moisture, helping to achieve that coveted crispy skin. Use a Meat Thermometer: To guarantee perfectly cooked chicken, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption and optimal juiciness. Experiment with Citrus: Don’t hesitate to mix different citrus juices, like lemon or lime, into your glaze for a unique twist. Each adds its own vibrant flavor profile to the dish. {{image_4}} You can use chicken breasts or drumsticks instead of thighs. Chicken breasts cook faster, so check them at 20-25 minutes. Drumsticks need about 35-40 minutes to cook fully. Adjust cooking times based on the cut you choose. If you want to change the sweetness, try maple syrup or agave nectar instead of honey. For heat, increase crushed red pepper flakes or add a dash of hot sauce. If you prefer less heat, skip the red pepper flakes altogether. You can grill the chicken for a smoky flavor. Preheat your grill to medium-high heat. Cook each thigh for about 6-8 minutes per side. Check for an internal temperature of 165°F (75°C). A slow cooker is another great option. After marinating, place the chicken in a slow cooker on low heat for 6-7 hours. This method makes the chicken very tender and juicy. To store leftover orange glazed chicken thighs, place them in an airtight container. Cool the chicken to room temperature first. Then, cover it well to keep out air and moisture. This keeps the chicken fresh. You can store it in the fridge for up to four days. If you want to keep it longer, freeze it. For freezing, wrap each thigh in plastic wrap and place them in a freezer-safe bag. Be sure to remove as much air as possible. This helps prevent freezer burn. When reheating, I recommend using the oven. This method keeps the chicken juicy. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with foil. Heat for about 15-20 minutes. If you prefer the microwave, use a microwave-safe dish. Add a splash of water to keep moisture. Cover the dish with a lid or plastic wrap, leaving a small gap for steam. Heat in short bursts, checking often to avoid drying it out. Orange glazed chicken thighs last in the fridge for about four days. Always check for spoilage before eating. Signs of spoilage include a sour smell, slimy texture, or discoloration. If you notice any of these signs, it’s best to throw the chicken away. Ensuring food safety is key to enjoying your meals! Yes, you can use lemon or lime juice instead of orange juice. Both add a nice tang. Lemon juice brightens the dish, while lime juice gives it a zesty kick. Just keep the amounts the same for a balanced flavor. Check the internal temperature with a meat thermometer. It should reach 165°F (75°C). You can also look for clear juices when you cut into the thigh. If the juices run clear, the chicken is done. You can marinate the chicken overnight for deeper flavor. However, if you do, make sure to not exceed 24 hours. The acid in the juice can break down the meat too much, making it mushy. This dish pairs well with rice, quinoa, or a fresh salad. Steamed veggies like broccoli or green beans also complement the sweet glaze. You can even serve it with mashed potatoes for a hearty meal. Broiling helps caramelize the glaze, adding a rich flavor. This step gives the chicken a beautiful finish. Keep an eye on it to avoid burning. A few minutes under the broiler makes a big difference! This recipe for orange glazed chicken thighs is simple and rewarding. We covered essential ingredients, step-by-step instructions, and tips for delicious results. By marinating the chicken and using the right cooking methods, you can achieve crispy skin and rich flavor. Try variations and enhance your dish with different proteins or spices. Store leftovers properly to enjoy them later. With these techniques, you'll impress everyone at your table and create a dish that’s truly delightful. Enjoy your cooking experience and share this recipe with friends and family!$

Zesty Orange-Glazed Chicken Thighs

A flavorful chicken dish with a tangy orange glaze, perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 pieces bone-in, skin-on chicken thighs
1 cup freshly squeezed orange juice
1 2 raw honey
2 tablespoons low-sodium soy sauce
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 2 crushed red pepper flakes (optional for heat)
to taste salt and freshly ground black pepper
for garnish fresh parsley, finely chopped

Instructions

In a medium-sized mixing bowl, combine the freshly squeezed orange juice, raw honey, low-sodium soy sauce, extra virgin olive oil, minced garlic, grated ginger, and crushed red pepper flakes (if you like a bit of heat). Whisk together until the mixture is well blended. Reserve approximately 1/4 cup of this marinade for later basting.
Place the chicken thighs in a large resealable plastic bag or in a shallow dish. Pour the marinade over the chicken, ensuring each thigh is thoroughly coated. Seal the bag tightly or cover the dish with plastic wrap. Place in the refrigerator to marinate for at least 30 minutes, or up to 4 hours for enhanced flavor.
Preheat your oven to 425°F (220°C) to ensure a hot environment for crisping the chicken skin.
Remove the chicken thighs from the marinade and gently pat them dry with paper towels; this step is crucial for achieving a crispy skin when baking. Generously season both sides of the thighs with salt and freshly ground black pepper.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the chicken thighs on the baking sheet, placing them skin side up. Brush each thigh with the reserved marinade to enhance the flavor and glaze.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is beautifully crisp. To confirm doneness, the internal temperature should reach 165°F (75°C).
For the final touch, switch the oven settings to broil for the last 3-5 minutes of cooking. This will caramelize the glaze and add extra flavor. Keep a watchful eye to prevent burning.
Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. Drizzle any leftover glaze from the baking sheet over the chicken to enhance each bite.
Serve hot, garnished generously with chopped fresh parsley, adding a vibrant touch and fresh flavor.

Notes

For extra flavor, marinate the chicken for up to 4 hours.

Keyword chicken, easy recipe, orange glaze