Glazed Orange Honey Chicken
These Honey Orange Glazed Chicken Thighs are easy enough for a weeknight but full of big flavors. Simple pantry ingredients and fresh orange juice come together to make an irresistible glaze.
Ingredients
- 8 bone-in skin-on chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 1 large navel orange halved and sliced
- 1 tablespoon unsalted butter
- 2 garlic cloves minced
- 1 cup fresh orange juice
- 2 tablespoons honey
- 2 teaspoons soy sauce
- Pinch red pepper flakes
- 2 tablespoons torn fresh mint for garnish (optional)
Instructions
- Preheat oven to 400 degrees F. Heat large oven-safe skillet over medium-high heat until skillet is very hot. Pat chicken dry with paper towel and season with salt and pepper. Place oil in skillet. In batches if necessary (do not crowd skillet), place chicken skin-side down in skillet; cook 6 to 8 minutes or until skin is dark golden brown. Transfer chicken to plate and repeat with remaining chicken.
- Transfer all chicken back to skillet and arrange orange slices between and around chicken pieces. Transfer skillet to oven and cook 20 to 25 minutes or until internal temperature of chicken reaches 165 degrees F.
- Meanwhile, in medium saucepot, melt butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Stir in orange juice, honey, soy sauce and red pepper flakes. Increase heat to high and cook 10 to 12 minutes or until mixture has reduced to a syrupy glaze. Remove from heat.
- When chicken is cooked through, remove from oven and brush chicken with glaze. Serve sprinkled with mint, if desired.
Notes
- Throughly pat your chicken dry before you begin this orange glazed chicken recipe, so that the skin can get nice and crispy.
- Your skillet MUST be oven safe, because you’ll be transferring the entire skillet of chicken to the oven. Cast iron works best.
- If needed, brown the chicken in batches, depending on how large your skillet is. You want there to be some “breathing room” around each piece so that the chicken has space to really brown. When in doubt, do it in two batches. It’s OK if the chicken pieces are more tightly packed into the skillet in one batch for the part of the recipe where the chicken is transferred to the oven.
Calories: 761kcal, Carbohydrates: 21g, Protein: 48g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 21g, Trans Fat: 0.4g, Cholesterol: 291mg, Sodium: 974mg, Potassium: 811mg, Fiber: 1g, Sugar: 17g, Vitamin A: 631IU, Vitamin C: 53mg, Calcium: 57mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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