Orange Glazed Skillet Chicken Thighs

Home » Orange Glazed Skillet Chicken Thighs


Cook moist, juicy chicken thighs with an Asian-inspired orange glaze in these delicious Orange Glazed Skillet Chicken Thighs.

Are you a fan of orange chicken? Then you’ll love this easy pan-fried chicken thighs recipe. The recipe calls for the chicken to be marinated, but you can totally skip that if you’re pressed for time. The sauce reduces as it cooks and creates a deliciously sticky orange coating that will have you licking your fingers.

I love cooking with chicken thighs. They deliver moist, juicy results every time. You’ll love the deliciousness of that dark meat. This recipe is especially good for boneless skinless chicken thighs. I often find that I need a little extra trimming on store bought boneless skinless chicken thighs. I swear they leave some skin and fat behind just to add weight and price. You may find that you need to do the same.

Close up of orange glazed chicken thighs in skillet.

watch the video Check out how these chicken thighs are made. I love making videos for you so you can see how recipes are made instead of just relying on written recipes.So check it out and check out the rest of my video recipe youtube channel.

Close up of orange glazed chicken thighs in skillet.

Moist, juicy chicken thighs are cooked in an Asian-inspired orange glaze in these delicious Orange Glazed Skillet Chicken Thighs.

cooking time 20 minute

total time 20 minute

raw material

  • 6 Boneless Skinless Chicken Thighs
  • 1 cup Orange juice
  • 1 orange Enthusiastic
  • ¼ cup rice vinegar
  • 2 tablespoon i am willow
  • cup brown sugar
  • 1 teaspoon ginger powder
  • ½ teaspoon red pepper flakes

instruct

  • In a mixing bowl, combine orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes.

  • Place the chicken thighs directly into the sauce. Place in refrigerator to marinate for 2 hours.

  • Heat a skillet over medium-high heat. Pour the chicken and all sauces directly into the hot skillet.

  • Let it bubble and cook until the internal temperature of the chicken reaches 165 degrees, 15-20 minutes. Turn the chicken every 5 minutes to distribute heat evenly. The sauce will reduce as it cooks.

Calories: 216kcal | carbohydrate: 19G | protein: twenty twoG | fat: 4G | Saturated fat: 1G | cholesterol: 107mg | sodium: 442mg | Potassium: 428mg | sugar: 17G | Vitamin A: 210unit | Vitamin C: 32.3mg | calcium: 34mg | iron: 1.3mg