Best Chicken Thighs With Orange Juice Glaze Recipes

CHICKEN THIGHS WITH ORANGE JUICE GLAZE

Chicken Thighs With Orange Juice Glaze image

Bump your baked chicken up a notch with this tangy marinade. A family favorite that even my picky children love! Easy to adjust for a large crowd and serve for Sunday Supper. We love it over rice with mixed vegetables and crusty French bread!

Provided by Chef Jess L

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb boneless skinless chicken thighs
4 teaspoons Dijon mustard
1/2 cup onion, finely chopped
2 tablespoons butter, cut into bits
1 1/2 cups orange juice
1/4 cup brown sugar, firmly packed (light or dark)
garlic powder, Parsley, Salt, and Pepper to taste

Steps:

Preheat oven to 375.
Arrange chicken in casserole dish. Pierce each thigh once or twice.
Mix all other ingredients together and pour over chicken. Sprinkle tops with garlic powder, salt, pepper. Sprinkle with parsley.
Bake 40-45 minutes or until chicken is no longer pink.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

Ingredients

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Steps:

Sprinkle chicken with salt and place in a large glass or plastic bowl.
Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

GRILLED ORANGE CHICKEN THIGHS

Grilled Orange Chicken Thighs image

This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 cup orange juice
1/3 cup sugar
1/3 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons grated orange zest
CHICKEN:
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon lemon-pepper seasoning

Steps:

In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.

ORANGE ROASTED CHICKEN THIGHS

Orange Roasted Chicken Thighs image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 oranges (1 juiced, 1 thinly sliced)
3 tablespoons honey
3 tablespoons grainy mustard
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
1 bulb fennel, thinly sliced, fronds reserved
1 red onion, thinly sliced
1 pound fingerling potatoes, halved lengthwise, then crosswise if large
8 sprigs thyme, halved
1 tablespoon fennel seeds, crushed

Steps:

Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

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