Description
A delicious dish blending the sweetness of oranges with savory chicken thighs, topped with a tangy glaze.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon fine salt
- ¾ cup fresh orange juice
- Zest of 1 medium orange
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 2 cloves garlic, very finely minced
- 2 teaspoons fresh grated ginger (optional)
- 1 tablespoon unsalted butter
Instructions
- Whisk together the orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, and cornstarch in a bowl until smooth. Set aside.
- Place the chicken thighs skin side down in a large cold skillet. Set over medium heat and cook for 8 to 10 minutes, until the skin is deeply golden and releases easily from the pan.
- Season the top side of the chicken with salt. Flip the chicken and cook for another 3 to 5 minutes, or until the internal temperature reaches 170 to 190°F (77 to 88°C). Remove from the pan and set aside.
- Discard excess fat from the skillet, leaving about 1 tablespoon. Add garlic and ginger; cook for about 30 seconds until fragrant.
- Pour in the prepared orange sauce and bring to a simmer. Cook for 3 to 5 minutes, stirring often until it thickens.
- Remove the skillet from heat, swirl in the butter until melted and the sauce looks glossy.
- Return chicken to the pan and spoon the sauce over the top.
Notes
Use fresh orange juice for the best flavor. Adjust sweetness to your preference by adding more honey if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking on the stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 410
- Sugar: 10g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg