Sticky orange-glazed chicken thighs with sweet and spicy sauce
Enjoy a flavor-packed dinner with this Sticky Orange-Glazed Chicken Thighs recipe. Succulent chicken thighs are seasoned with salt and pepper, then glazed with a zesty mix of orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and a hint of pepper sauce for a perfect balance of sweet and spicy. Ready in no time, it's an easy yet impressive dish that will tantalize your taste buds.
- 23 Apr 2024
- Cook time 52 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Indulge in the delectable combination of sweet and spicy with this Sticky Orange-Glazed Chicken Thighs recipe. Perfect for any occasion, these chicken thighs are beautifully caramelized with a rich, tangy glaze that will tantalize your taste buds. With simple ingredients that pack a punch, this dish is sure to become a favorite!
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. Season both sides of each thigh with a dash of salt and black pepper.
In a medium bowl, combine the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce, and pepper sauce. Mix well until all ingredients are fully incorporated.
Place the seasoned chicken thighs in a large, oven-safe dish or baking pan. Pour the prepared sauce over the chicken thighs, ensuring they are thoroughly coated.
Place the dish in the preheated oven and bake for 35-45 minutes, or until the chicken thighs are cooked through and reach an internal temperature of 165°F (75°C). The sauce should be thickened and sticky by the end of the cooking time.
To achieve a beautiful glaze, baste the chicken thighs with the sauce every 10-15 minutes while baking.
Once the chicken is fully cooked and the glaze is sticky and caramelized, remove the dish from the oven. Let the chicken thighs rest for a few minutes before serving.
Serve the sticky orange-glazed chicken thighs hot with your favorite side dishes, such as rice, roasted vegetables, or a fresh salad.
Tips:
- Marinate for extra flavor: For an even deeper flavor, let the chicken thighs marinate in the sauce for an hour or overnight before cooking.
- Use fresh orange juice: Utilize freshly squeezed orange juice for a brighter and more natural citrus flavor.
- Adjust spiciness: If you prefer less heat, reduce the amount of pepper sauce or opt for a milder variety.
- Monitor glaze consistency: Keep an eye on the glaze as it cooks to ensure it thickens without burning. Stir occasionally to maintain a smooth consistency.
- Finish under the broiler: For an extra caramelized finish, place the chicken thighs under the broiler for a few minutes after baking. Watch closely to prevent burning.
With a perfect balance of sweetness and heat, these Sticky Orange-Glazed Chicken Thighs are a surefire hit for any meal. Whether you're entertaining guests or just preparing a special dinner for your family, this recipe is bound to impress. Serve your chicken thighs with a side of steamed vegetables or rice to complement the flavor-packed glaze.
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 520kcal | 21% |
| Protein | |
| Protein 33g | 21% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 0.29g | 1% |
| Sugar 20g | 21% |
| Fat | |
| Fat 33g | 37% |
| Saturated 9g | 28% |
| Cholesterol 180mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 100mg | 17% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 10mg | 60% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 1.17ug | 49% |
| Vitamin C 13mg | 14% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 1.93mg | 18% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 650mg | 19% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 850mg | 57% |
| Zinc, Zn 2.55mg | 23% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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