Description
Succulent chicken thighs glazed in a rich orange sauce, perfect for any weeknight dinner.
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 (cornflour in the UK)
- 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, 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 the skillet over medium heat and cook for 8 to 10 minutes, without moving the chicken, 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 the chicken from the pan and set aside.
- Carefully discard excess fat from the skillet, leaving about 1 tablespoon in the pan. Add the garlic and ginger and cook for about 30 seconds, just until fragrant.
- Pour in the prepared orange sauce and bring to a simmer. Cook for 3 to 5 minutes, stirring often, until the sauce reduces and thickens.
- Remove the skillet from the heat and swirl in the butter until melted, and the sauce looks glossy.
- Return the chicken to the pan and spoon the sauce over the top.
Notes
- This dish pairs well with rice or a green salad.
- For a spicier version, add chili flakes to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 380
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 30
- Cholesterol: 100