Best 8 Tangy Orange Chicken Thighs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you searching for a new recipe which is bursting with a tangy orange flavor, and one which does not sacrifice healthiness for taste? Tangy orange chicken thighs, a dish that combines the sweet and sour flavors of orange with the savory richness of chicken, is the perfect solution. You can prepare this dish easily with a few pantry staples, and it makes a satisfying meal that the whole family will enjoy. If you're seeking a recipe for a delicious and healthful meal, look no further.

Here are our top 8 tried and tested recipes!

TANGY CHICKEN THIGHS



Tangy Chicken Thighs image

I love this dish because it turns affordable chicken thighs into a rich and delicious meal. The sauce is what makes this dish, because it's creamy and tangy. A crisp salad or fresh vegetable rounds out the meal. -Vicki Roelofs, Wyoming, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 6 servings.

Number Of Ingredients 10

1 envelope Italian salad dressing mix
1/2 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)
2 tablespoons butter, melted
1 large onion, chopped
2 garlic cloves, minced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, softened and cubed
1/4 cup chicken broth
Hot cooked noodles or rice, optional

Steps:

  • Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 399 calories, Fat 29g fat (14g saturated fat), Cholesterol 132mg cholesterol, Sodium 1039mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

TANGY ORANGE CHICKEN THIGHS



Tangy Orange Chicken Thighs image

Here's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. You can easily double or triple the recipe, depending on the size of your slow cooker. -Dahlia Abrams, Detroit, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 16

2 cups sliced fresh carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 can (6 ounces) tomato paste
1/2 cup orange juice
2 garlic cloves, minced
2 teaspoons dried basil
1-1/2 teaspoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
2 teaspoons grated orange zest, divided
8 boneless skinless chicken thighs (about 2 pounds)
2 tablespoons lemon juice
4 bacon strips, cooked and crumbled

Steps:

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange zest. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove to a serving platter. Stir lemon juice and remaining orange zest into sauce; pour over chicken. Sprinkle with bacon.

Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 236mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

ROSEMARY MARINATED CHICKEN THIGHS WITH SPICY ORANGE GLAZE AND ORANGE-PINEAPPLE RELISH



Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 red onion, coarsely chopped
4 cloves garlic, coarsely chopped
6 cups fresh orange juice
1 teaspoon cascabel chile powder
Salt and freshly ground pepper
3/4 cup olive oil
3 cloves garlic, chopped
2 tablespoons chopped fresh rosemary
8 chicken thighs, skin on
Salt and freshly ground pepper
Spicy Orange Glaze
2 oranges, peeled and segmented
1/2 pineapple, peeled and diced
1 red onion, thinly sliced
1 tablespoon chopped fresh rosemary
1/4 cup red wine vinegar
2 tablespoons olive oil
Salt and pepper

Steps:

  • Spicy Orange Glaze: Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.
  • Chicken: Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.
  • Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.

STICKY ORANGE-GLAZED CHICKEN THIGHS



Sticky Orange-Glazed Chicken Thighs image

To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their flavor packs a punch thanks to orange juice concentrate, ketchup, light-brown sugar, white-wine vinegar, Worcestershire sauce, and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 8

8 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

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.

Nutrition Facts : Calories 253 g, Fat 10 g, Protein 17 g, SaturatedFat 3 g

CHICKEN THIGHS WITH SPICY ORANGE SAUCE



Chicken Thighs With Spicy Orange Sauce image

Make and share this Chicken Thighs With Spicy Orange Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup fresh orange juice
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
1 teaspoon grated orange zest
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground ginger
nutmeg, a dash
fresh ground black pepper
6 boneless skinless chicken thighs (about 2 lbs.)
1 tablespoon cornstarch
2 tablespoons water
1 orange, sliced, for garnish
parsley sprig, for garnish

Steps:

  • To make the sauce: in a saucepan over medium heat, stir the sauce ingredients together until the sugar dissolves and the flavors are blended, about 1 minute.
  • Preheat the oven to 350 degrees.
  • Place the chicken in a lightly sprayed or oiled 11 x 7 inch glass baking dish.
  • Pour the sauce over the chicken.
  • Cover and bake for 15 minutes.
  • Uncover, baste with the sauce, and continue to bake, uncovered, until the chicken is cooked through, about 15 minutes longer.
  • Pour the sauce into a small pan over medium heat.
  • Blend the cornstarch and water and stir into the sauce.
  • Stir until thickened, about 1 minute.
  • Transfer the chicken to a plate and pour the sauce over it.
  • Garnish with orange slices and parsley.

SPICY ORANGE CHICKEN



Spicy Orange Chicken image

My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 1h45m

Yield 6

Number Of Ingredients 15

1 cup orange juice
⅓ cup brown sugar
⅓ cup rice vinegar
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh ginger root, grated
1 teaspoon crushed red pepper flakes
2 pounds skinless, boneless chicken thighs, cut into chunks
1 bunch green onions, sliced, white parts and tops separated
1 fresh jalapeno pepper, sliced into rings
1 red bell pepper, cut into 2 inch pieces
½ cup sugar snap peas
4 cloves garlic, minced
2 tablespoons grated orange zest
1 bunch cilantro leaves, for garnish

Steps:

  • Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
  • Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
  • Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
  • Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
  • Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
  • Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
  • Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
  • Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
  • Stir in green portions of green onions; cook and stir 1 minute.
  • Remove from heat. Garnish with cilantro and serve.

Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS



Slow-Cooker Dijon Chicken With Barley and Mushrooms image

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
  • At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
  • In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS



Whiskey Orange Chipotle Chicken Thighs and Drumsticks image

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!

Provided by Alejandra Ramos

Categories     main-dish

Time 9h

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish
4 garlic cloves, peeled
One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)
One 6-ounce can tomato paste
1 1/2 cups orange marmalade
1 cup whiskey (substitute orange juice for a nonalcoholic version)
1/3 cup olive oil
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 chicken thighs
6 chicken drumsticks

Steps:

  • Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
  • Preheat the oven to 400 degrees F.
  • Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
  • Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.

Tips:

  • Use a sharp knife to cut the chicken thighs into bite-sized pieces. This will help them cook evenly and quickly.
  • Don't overcrowd the pan when cooking the chicken. If the pan is too crowded, the chicken will not cook evenly and may end up soggy.
  • Cook the chicken until it is browned on all sides and cooked through. You can check if the chicken is cooked by inserting a meat thermometer into the thickest part of the thigh. The internal temperature should be at least 165 degrees Fahrenheit.
  • Make sure the orange sauce is thickened before adding the chicken. If the sauce is too thin, it will not coat the chicken properly.
  • Serve the chicken immediately with rice or noodles. The chicken can also be served with a side of steamed broccoli or carrots.

Conclusion:

Tangy orange chicken is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. The chicken is cooked in a flavorful orange sauce that is sure to please everyone at the table. This recipe is also a great way to use up leftover chicken. Simply reheat the chicken in the orange sauce and serve. Whether you are a beginner or an experienced cook, this recipe is sure to be a hit.

Related Topics