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Honey Orange Glazed Chicken Thighs

 
Honey Orange Glazed Chicken Thighs
149

Boneless and skinless chicken thighs, browned, coated in honey orange glaze and then finished in the oven to keep them juicy.

Yield

4

servings

Prep

10

min

Cook

35

min

Ready

45

min

 

Ingredients

¾ cups orange juice
plus an additional 2 tablespoons
2 tablespoons honey
2 tablespoons light corn syrup
3 teaspoons dijon mustard
2 teaspoons white vinegar
teaspoon red pepper flakes
to taste
*
¼ cup all-purpose flour
1 ½ pounds chicken thighs, boneless, skinless
boneless, skinless
1 teaspoon vegetable oil
2 tablespoons red onion
or shallot

Directions

Preheat oven to 375℉ (190℃).

In a small bowl, combine the orange juice, honey, mustard, vinegar, hot pepper flakes and a pinch of salt and freshly ground black pepper.

Dry the chicken thighs and season all sides with salt and black pepper. Coat the chicken thighs in flour and discard excess.

Heat oil in a skillet over medium-high heat, just about to the smoking and shimmering state. (Well pre-heated).

Add the chicken thighs, cook turning until well browned. About 7 minutes per side. Remove and set aside on a plate.

Add the orange juice mixture to the skillet and cook, stirring until thickened.

Dip chicken into glace heavily coating and transfer to a baking dish.

Bake in the oven for 15 to 20 minutes until the thickest part of the chicken thigh reaches 175 degrees F and it is cooked through.

Heat the remaining glaze until very thick, thin with 1 tablespoon of orange juice and spoon over each chicken thigh to serve.

 

* not incl. in nutrient facts

Reviews

over 5 years

Well balanced, the sauce was sweet and had lots of orange flavor. Good with plain white rice.

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Nutrition Facts

Serving Size 419g (14.8 oz)
Amount per Serving
Calories 57342% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 185mg 8%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 8%
Sugars g
Protein 85g
Vitamin A 7% Vitamin C 39%
Calcium 7% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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