Best 6 Orange And Soy Glazed Chicken Thighs Recipes

ORANGE GLAZED CHICKEN THIGHS

Steps:

• Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
• In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
• Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
• Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
• Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.

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.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

CHICKEN THIGHS WITH ORANGE SOY SAUCE

Steps:

• Preheat oven to 350.
• In a medium skillet over medium-high heat, warm oil. Add chicken thighs and brown, 6 or 7 minutes on each side. Transfer to a lightly sprayed or oiled 8x8-inch glass baking dish.
• In a bowl or cup, whisk together orange juice, soy sauce, zest, honey, salt, and ginger and pour over chicken. Bake, uncovered, 30 minutes. Baste with sauce. Turn and sprinkle with sesame seeds. Bake until chicken is no longer pink in the center and seeds are toasted, about 15 minutes longer.

SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
• Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
• Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
• Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.

STICKY ORANGE-GLAZED CHICKEN THIGHS

Steps:

• Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
• Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
• Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.