Orange Honey Chicken Thighs Recipes

HONEY ORANGE GLAZED CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F. Heat large oven-safe skillet over medium-high heat until skillet is very hot. Pat chicken dry with paper towel and season with salt and pepper. Place oil in skillet. In batches if necessary (do not crowd skillet), place chicken skin-side down in skillet; cook 6 to 8 minutes or until skin is dark golden brown. Transfer chicken to plate and repeat with remaining chicken.
• Transfer all chicken back to skillet and arrange orange slices between and around chicken pieces. Transfer skillet to oven and cook 20 to 25 minutes or until internal temperature of chicken reaches 165 degrees F.
• Meanwhile, in medium saucepot, melt butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Stir in orange juice, honey, soy sauce and red pepper flakes. Increase heat to high and cook 10 to 12 minutes or until mixture has reduced to a syrupy glaze. Remove from heat.
• When chicken is cooked through, remove from oven and brush chicken with glaze. Serve sprinkled with mint, if desired.

CROCK POT HONEY ORANGE CHICKEN

Steps:

• Place frozen thighs in the crock pot.
• Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
• Cook on low 4 to 5 hours.
• If using broccoli, add to crock pot 1 hour before chicken is done.
• Before serving, remove chicken and broccoli to serving dish and keep warm.
• Turn crock pot on high.
• Stir cornstarch into water and add to crock pot.
• Stir occasionally until it thickens and bubbles.
• Serve over the cooked rice.

ORANGE HONEY CHICKEN THIGHS RECIPE

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.

ORANGE ROASTED CHICKEN THIGHS

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.