Description
Learn how to make delicious Orange Glazed Chicken Thighs with this easy recipe. Perfectly crispy skin and a tangy citrus glaze make this dish a must-try!
Ingredients
- – 8 bone-in skin-on chicken thighs (about 1.8 kg)
- – 1 teaspoon kosher salt (5 g)
- – ½ teaspoon ground black pepper (1.5 g)
- – 2 teaspoons vegetable oil (10 ml)
- – 1 large navel orange, halved and sliced
- – 1 tablespoon unsalted butter (14 g)
- – 2 garlic cloves, minced
- – 1 cup fresh orange juice (240 ml)
- – 2 tablespoons honey (30 ml)
- – 2 teaspoons soy sauce (10 ml)
- – Pinch red pepper flakes
- – 2 tablespoons (30 ml) torn fresh mint for garnish (optional)
Instructions
- Set your oven to 400°F. Begin by heating a large skillet that can go in the oven over medium-high heat until it’s very hot. Dry the chicken with a paper towel and season with salt and pepper. Add oil to the skillet. If needed, cook the chicken in batches without overcrowding, placing them skin-side down. Let them cook for 6 to 8 minutes until the skin is a deep golden color. Move the cooked chicken to a plate and repeat with any remaining pieces.
- Return all the chicken to the skillet and place the orange slices around and between the chicken pieces. Move the skillet into the oven and bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.
- In the meantime, melt butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute, stirring continuously. Pour in the orange juice, honey, soy sauce, and a pinch of red pepper flakes. Turn the heat to high and let it cook for 10 to 12 minutes until it thickens into a syrupy glaze. Take it off the heat.
- Once the chicken is fully cooked, take it out of the oven and coat it with the glaze. Sprinkle with mint before serving, if you like.
Notes
- Thoroughly pat dry chicken thighs before seasoning for crispy skin.
- Try blood oranges for a unique flavor twist.
- Avoid overcrowding skillet for even browning.
