Best Orange Honey Chicken Thighs Recipes

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ORANGE-HONEY GLAZED CHICKEN THIGHS



ORANGE-HONEY GLAZED CHICKEN THIGHS image

Categories     Chicken

Number Of Ingredients 10

1 1/2 cups orange juice plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon white vinegar
1/8 teaspoon red pepper flakes
1/2 cup all-purpose flour
8 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed of excess fat, with three diagonal slashes through the skin
2 teaspoons vegetable oil
1 medium shallot, minced

Steps:

  • Preheat oven to 375 F. In a large measuring cup whisk together 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, red pepper, 1/8 tsp salt and 1/8 tsp pepper. Add the flour to a wide, shallow dish. Season the chicken thighs on both sides with salt and pepper then coat both sides of the chicken with the flour. Pat off excess flour. Add the oil to an ovenproof 12-inch skillet. Set the pan over medium heat until the oil is shimmering. Add the chicken thighs skin-side down; cook until the skin is well browned and most of the fat has rendered, about 8-14 minutes. Flip the chicken and cook until the second side is lightly browned, about 5 minutes longer. Transfer the chicken to a plate. Pour off all but 1 teaspoon of fat from pan. Add the shallot and cook until softened, about 1 to 2 minutes. Add the orange juice mixture to the pan and increase the heat to high. Simmer, stirring occasionally, until the liquid is syrupy and has reduced to 1 cup - a heatproof spatula should leave a slight trail when dragged through the glaze, about 6 to 10 minutes. Remove the skillet from the heat and tilt so the glaze pools in the corner of the pan. One at a time, dip the chicken thighs in the glaze, coating both sides evenly and then place the thighs skin side up in the skillet. Transfer the skillet to the oven and bake until the chicken is cooked through about 20 to 25 minutes. Transfer the chicken to a plate and set aside. Set the skillet back on the stove top over high heat and cook the glaze, stirring constantly, until it is thick and syrupy - a heatproof spatula will leave a wide trail when dragged through the glaze, about 1 minute. Off the heat, add the remaining 2 tablespoons of orange juice and whisk to combine. Drizzle each chicken thigh with some of the glaze before serving.

ORANGE-HONEY OVEN FRIED CHICKEN THIGHS?



Orange-Honey Oven Fried Chicken Thighs? image

this new oven fried chicken recipe,it taste like orange chicken with honey,so i combine it,this is so delicious,i use chicken thighs,it good with lo mein noodles or fried rice and green bean casserole.

Provided by raymond spencer

Categories     Other Main Dishes

Time 35m

Number Of Ingredients 11

2 c extra pulp orange juice
1 c honey
2 tsp dark brown sugar
1 tsp onion powder
2 tsp grated orange zest
8 skin-on chicken thighs
1 1/4 c all purpose flour
2 tsp ground black pepper
1 packet dry onion soup mix
1 3/4 c panko bread crumbs
2 c crushed saltine crackers

Steps:

  • 1. In a large bowl,combine orange juice,honey,brown sugar,onion powder and orange zest;whisk together until blended.
  • 2. Add chicken thighs and mix well,cover with aluminum foil.Refrigerated for overnight.
  • 3. Preheat oven to 350 degrees F.
  • 4. In a shallow dish,combine flour,black pepper and dry onion soup mix
  • 5. In a another shallow dish,combine bread crumbs and crushed saltine crackers.
  • 6. Take the chicken thighs out the orange juice-honey mixture,into the flour mixture.
  • 7. Then dredge into the bread crumb mixture.
  • 8. Place them on a 9x13 inch baking dish.Bake in the preheated oven for 30 minutes.
  • 9. Then turn the pieces over and bake for another 30 minutes.

ORANGE GARLIC HONEY SPICY BONELESS CHICKEN THIGHS



Orange Garlic Honey Spicy Boneless Chicken Thighs image

Simple & tasty

Provided by Monika Rosales

Categories     Chicken

Time 35m

Number Of Ingredients 9

1 lb boneless/skinless chicken thighs
1/2 c brown sugar
1/2 c orange juice
1/2 c soy sauce
1 tsp sesame oil
1/2 tsp red chili flakes
1/2 c honey
1 Tbsp freshly crushed garlic
1/2 Tbsp corn starch

Steps:

  • 1. Cut up chicken into bite size pieces, I air fried, but you can pan fry.
  • 2. combine in a sauce pan the rest of ingredients and bring to a boil, then turn off.
  • 3. add chicken to sauce and simmer 15 minutes

ORANGE HONEY CHICKEN THIGHS RECIPE



Orange Honey Chicken Thighs Recipe image

Provided by á-4922

Number Of Ingredients 10

1 ½ cups orange juice plus an additional 2 tablespoons
⅓ cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
⅛ teaspoon red pepper flakes
½ cup all-purpose flour
8 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed of excess fat, with three diagonal slahses on the skin
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)

Steps:

  • 1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken thigh at a time, coat chicken with flour, patting off excess. 2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken thighs skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate. 3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, dip each chicken thigh in pooled glaze to coat evenly and place skin-side up in skillet. 4. Transfer skillet to oven and bake chicken until thickest part of thighs registers 175 degrees on instant-read thermometer, 20 to 25 minutes. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each thigh and serve, passing remaining glaze at table.

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