Go Back
- 4 bone-in chicken thighs, skin-on - 1 cup freshly squeezed orange juice - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 inch ginger, grated - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) - Salt and pepper to taste - Zest of 1 orange for garnish - Chopped green onions for garnish You can use skinless chicken thighs if you want less fat. For the orange juice, feel free to use store-bought juice. If you need a vegan option, use tofu instead of chicken. Maple syrup can replace honey for a different sweetness. Finally, low-sodium soy sauce is great if you watch your salt intake. When picking chicken thighs, look for pieces with bright skin and no dark spots. The meat should feel firm and moist. If you can, choose organic or free-range chicken for better flavor and quality. Always check the sell-by date to ensure freshness. First, take your chicken thighs out of the fridge. You want them cold but not frozen. Season both sides with salt and pepper. This adds flavor to the meat. Next, make the marinade. In a medium bowl, whisk together the orange juice, honey, soy sauce, minced garlic, and grated ginger. Mix until everything blends well. This marinade gives the chicken a sweet and tangy taste. Now, heat a large oven-safe skillet over medium-high heat. Add olive oil and let it warm up. Place the chicken thighs in the skillet, skin-side down. Sear them for about 5-7 minutes. You want the skin to turn golden brown and crispy. This step locks in the juices. Once the skin is brown, flip the thighs over. Pour your orange glaze mixture over the chicken. Let it simmer for 3-4 minutes. This helps the flavors blend nicely. After simmering, it’s time to thicken the glaze. Mix cornstarch with a tablespoon of water in a small bowl. Pour this mixture into the skillet and stir well. The glaze should thicken up quickly. Once it reaches the right thickness, transfer the skillet to your preheated oven. Roast the chicken for 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). After baking, let it rest for a few minutes. This makes it juicier when you serve it. To get crispy skin, start with dry chicken thighs. Pat them with paper towels before cooking. This helps remove moisture. Sear the skin-side down first in a hot skillet. Cook for about 5-7 minutes until golden brown. Avoid moving the chicken too much during this time. This allows the skin to crisp up. For the best glaze, mix orange juice, honey, soy sauce, garlic, and ginger well. Simmer this mixture for 3-4 minutes to blend the flavors. If the sauce is too thin, use a cornstarch mixture to thicken it. Add one teaspoon of cornstarch mixed with one tablespoon of water. Stir it into the glaze until it reaches your desired thickness. Presentation makes your dish shine! Place the chicken thighs on a large plate. Drizzle extra orange glaze over them for a glossy look. Garnish with orange zest and chopped green onions. This adds color and freshness. Pair the chicken with steamed jasmine rice and roasted veggies for a complete meal. A colorful plate will impress your guests! {{image_2}} You can make orange glazed chicken thighs in different ways. Grilling gives a smoky flavor. Start by marinating the chicken in the orange glaze. Then, grill on medium heat for about 6-8 minutes per side. Make sure to brush with extra glaze while cooking. Slow cooking is another great option. Place the chicken thighs in a slow cooker with the orange glaze. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken super tender and juicy. To change the flavor, add spices or other citrus fruits. Try adding a pinch of cayenne for heat. It pairs well with the sweet orange. You can also mix in lemon or lime juice for a tangy twist. For a fragrant touch, add herbs like rosemary or thyme. These herbs enhance the orange flavor. You can also experiment with garlic powder or smoked paprika for depth. Pair your orange glazed chicken with tasty side dishes. Steamed jasmine rice complements the dish well. It soaks up the extra glaze nicely. Roasted vegetables are also a great match. Try carrots, bell peppers, or broccoli. Their natural sweetness works well with the orange glaze. For a fresh option, serve a simple green salad. A light vinaigrette can balance the rich flavors of the chicken. To store leftover orange glazed chicken thighs, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure the glaze is not too thick, as this can cause it to harden. If you want to keep them longer, freezing is a great option. When you need to reheat the chicken, the oven works best. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warm. If you prefer the microwave, use a microwave-safe dish. Heat in short intervals to avoid drying it out. Add a splash of orange juice to keep it moist. To freeze, wrap each chicken thigh tightly in plastic wrap. Then place them in a freezer bag. They can last up to three months in the freezer. When you are ready to eat, take them out and thaw in the fridge overnight. For faster thawing, you can use the microwave on the defrost setting. After thawing, reheat as mentioned above for the best taste. You can serve many side dishes with orange glazed chicken thighs. Here are my favorites: - Steamed jasmine rice - Roasted vegetables like broccoli or carrots - A fresh salad with citrus dressing - Mashed potatoes or sweet potatoes - Quinoa with herbs These sides will balance the sweet glaze and make a great meal! Yes, you can use chicken breasts. They will cook faster than thighs. To keep them juicy, you should not overcook them. Check the internal temperature at 165°F (75°C). The glaze will still taste great, but you may miss the crispy skin that thighs offer. You can check if chicken thighs are cooked by using a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (75°C). You can also cut into the meat. If the juices run clear and the meat is no longer pink, it is done. Always let the thighs rest for a few minutes before serving to keep them juicy. This blog post covered everything you need for making Orange Glazed Chicken Thighs. You learned about key ingredients, cooking steps, and tips for the best results. I shared how to achieve crispy skin and create a perfect glaze. We also explored storage options and answered common questions. With these tips, I hope you feel ready to cook delicious Orange Glazed Chicken Thighs. Enjoy sharing your tasty creation with friends and family!

Orange Glazed Chicken Thighs

Elevate your dinner with these delicious Orange Glazed Chicken Thighs! This easy recipe combines the zesty flavor of fresh orange juice with honey and soy sauce for a tantalizing glaze. Perfectly seared and then roasted to juicy perfection, these chicken thighs are sure to impress. Don’t miss out on this mouthwatering dish that pairs beautifully with jasmine rice and veggies. Click through to discover how to make this tasty meal!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in chicken thighs, skin-on

1 cup freshly squeezed orange juice

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon olive oil

3 cloves garlic, minced

1 inch ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper to taste

Zest of 1 orange for garnish

Chopped green onions for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a medium bowl, whisk together the orange juice, honey, soy sauce, minced garlic, and grated ginger until well combined.

      Season the chicken thighs with salt and pepper on both sides.

        In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5-7 minutes until the skin is golden brown and crispy.

          Flip the thighs over and pour the orange glaze mixture over the chicken. Bring it to a simmer.

            Let the glaze simmer for about 3-4 minutes to incorporate flavors.

              Add the cornstarch mixture to the skillet and stir well to thicken the glaze.

                Transfer the skillet to the preheated oven and roast for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

                  Once cooked, remove from the oven and let it rest for a few minutes.

                    Garnish with orange zest and chopped green onions before serving.

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                        - Presentation Tips: Serve the chicken thighs on a large plate, drizzled with extra orange glaze, accompanied by steamed jasmine rice and roasted vegetables for a colorful and appetizing meal.