20 Delicious Orange Chicken Thigh Recipes Savory

Craving something sweet, tangy, and utterly satisfying? Look no further! Our roundup of 20 Delicious Orange Chicken Thigh Recipes is here to spice up your dinner routine. Perfect for busy weeknights or cozy weekend feasts, these savory dishes blend the zest of oranges with succulent chicken thighs for a flavor explosion you’ll love. Dive in and discover your next family favorite!

Honey Glazed Orange Chicken Thighs

Evenings like these call for something sweet yet savory, a dish that wraps you in warmth with every bite. Honey Glazed Orange Chicken Thighs are just that—a tender, flavorful journey that starts with a simple marinade and ends with a sticky, citrus-kissed glaze.

Ingredients

• 4 bone-in, skin-on chicken thighs (for juicier results)
• 1/4 cup honey (local preferred for depth of flavor)
• 1/4 cup fresh orange juice (about 1 large orange)
• 2 tbsp soy sauce (low sodium to control saltiness)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (fresh for best aroma)
• 1 tsp grated ginger (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a bowl, whisk together honey, orange juice, soy sauce, olive oil, garlic, ginger, and red pepper flakes for the marinade.
3. Season chicken thighs with salt and pepper, then coat them evenly with the marinade. Let sit for at least 30 minutes, or overnight for deeper flavor.
4. Heat a skillet over medium-high heat. Sear chicken thighs, skin side down, for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.
5. Transfer skillet to the oven. Bake for 25-30 minutes, basting halfway through, until internal temperature reaches 165°F (74°C).
6. Let rest for 5 minutes before serving to allow juices to redistribute.

How the honey caramelizes into a glossy coat, the orange brightening each bite, makes this dish a standout. Serve atop a bed of fluffy jasmine rice or with roasted vegetables to soak up every drop of the glaze.

Spicy Orange Chicken Thighs with Ginger

Lately, I’ve found myself drawn to the warmth of spices and the comfort of citrus, a combination that brings a little brightness to these longer days. This dish, with its bold flavors and tender chicken, feels like a gentle embrace after a busy week.

Ingredients

• 4 chicken thighs, bone-in and skin-on (for juiciness)
• 1/2 cup orange juice, freshly squeezed (or bottled for convenience)
• 2 tbsp soy sauce (low sodium if preferred)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp grated ginger (fresh is best, but powdered works in a pinch)
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp olive oil (or any neutral oil)
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the orange juice, soy sauce, honey, grated ginger, and red pepper flakes until well combined. This marinade will be the base of your dish’s flavor.
3. Season the chicken thighs lightly with salt on both sides, enhancing their natural taste.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, to sear until golden brown, about 5 minutes. This step locks in moisture.
5. Flip the chicken thighs and pour the marinade over them, scraping the bowl to get every last bit.
6. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute.

Sometimes, the simplest dishes leave the most lasting impressions. The chicken emerges tender and infused with a spicy-sweet glaze, while the ginger adds a subtle warmth. Serve it over a bed of steamed rice to soak up the vibrant sauce, or alongside roasted vegetables for a lighter touch.

Orange Chicken Thighs with Garlic and Herbs

Calmly, as the morning light filters through the kitchen window, let’s embrace the simplicity of cooking with ingredients that speak for themselves. Orange chicken thighs with garlic and herbs is a dish that marries the bright acidity of citrus with the earthy depth of herbs, creating a meal that feels both comforting and invigorating.

Ingredients

• 4 bone-in, skin-on chicken thighs (for richer flavor)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 2 tbsp olive oil (or any neutral oil)
• 3 garlic cloves, minced (adjust to taste)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
2. In a small bowl, whisk together the orange juice, olive oil, minced garlic, rosemary, and thyme to create a marinade.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Place the chicken thighs in a baking dish and pour the marinade over them, ensuring each piece is well coated.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavor, the chicken thighs emerge from the oven with a crispy skin that gives way to tender, juicy meat infused with the bright notes of orange and the aromatic warmth of garlic and herbs. Serve alongside a simple arugula salad to cut through the richness, or over a bed of creamy polenta for a heartier meal.

Baked Orange Chicken Thighs with Soy Sauce

Lately, I’ve found myself drawn to the simplicity of baking, where the oven does most of the work, and the results are always comforting. This dish, with its sweet and savory notes, feels like a warm hug on a chilly evening.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 1/4 cup soy sauce (low sodium if preferred)
• 2 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ginger, grated (fresh is ideal)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the orange juice, soy sauce, honey, olive oil, minced garlic, grated ginger, and red pepper flakes until well combined. Tip: Taste the marinade and adjust the sweetness or saltiness as needed.
3. Place the chicken thighs in a large baking dish, skin side up, and pour the marinade over them, making sure each piece is well coated. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor, though even 10 minutes will do in a pinch.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden. Tip: Baste the chicken with the pan juices halfway through cooking for extra moisture and flavor.
5. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Finally, the chicken thighs emerge from the oven with a sticky, glossy glaze that’s irresistibly tangy and slightly sweet. Serve them over a bed of steamed rice or with a side of roasted vegetables to soak up every last drop of that delicious sauce.

Orange Chicken Thighs with Honey Mustard Glaze

How quietly the evening settles in, the perfect time to gather around the table for a meal that feels like a warm embrace. This dish, with its sweet and tangy glaze, is a humble yet vibrant celebration of flavors that come together in harmony.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 1/4 cup honey (local if possible, for a nuanced sweetness)
• 2 tbsp Dijon mustard (or whole grain for texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (fine sea salt preferred)
• 1/4 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the orange juice, honey, and Dijon mustard until smooth. This will be your glaze.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden and crispy.
4. Flip the chicken thighs and pour the glaze over them, making sure each piece is evenly coated.
5. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute.

Perhaps what makes this dish truly special is the way the honey mustard glaze caramelizes, creating a sticky, sweet exterior that contrasts beautifully with the tender, juicy chicken beneath. Serve it over a bed of fluffy rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Grilled Orange Chicken Thighs with Citrus Marinade

Oh, the quiet joy of summer evenings calls for dishes that are as vibrant and lively as the season itself. Grilled orange chicken thighs with a citrus marinade offer a perfect blend of tangy and sweet, a dish that feels like a gentle embrace under the setting sun.

Ingredients

• 4 chicken thighs (bone-in, skin-on for juiciness)
• 1/2 cup orange juice (freshly squeezed for the best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp honey (adjust to taste)
• 2 cloves garlic, minced (more if you love garlic)
• 1 tsp smoked paprika (for a subtle depth)
• Salt and pepper (to season)

Instructions

1. In a bowl, whisk together orange juice, olive oil, honey, minced garlic, smoked paprika, salt, and pepper until well combined.
2. Place chicken thighs in a resealable bag or shallow dish, pour the marinade over them, ensuring each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove chicken from the marinade, letting excess drip off, and place on the grill. Discard the remaining marinade.
5. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the skin is crispy and charred in spots.
6. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Can you imagine the first bite? The chicken thighs are succulent, with a crispy skin that gives way to the bright, citrusy marinade infused within. Serve them alongside a simple arugula salad or over a bed of quinoa for a meal that sings of summer.

Orange Chicken Thighs with Sesame Seeds

Perhaps there’s no better way to welcome the gentle warmth of early summer than with a dish that balances the bright zest of citrus with the deep, nutty undertones of sesame. This recipe for orange chicken thighs, lightly adorned with sesame seeds, is a humble yet flavorful nod to the season’s bounty, offering a comforting meal that feels both nourishing and indulgent.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs total, for richer flavor)
• 1/2 cup fresh orange juice (strained, for smooth texture)
• 2 tbsp soy sauce (low sodium, adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp sesame oil (or any neutral oil, but sesame adds depth)
• 2 cloves garlic, minced (fresh is best for pungency)
• 1 tsp ginger, grated (keep leftover ginger frozen for future use)
• 1 tbsp sesame seeds (toasted, for garnish)
• 1/4 tsp red pepper flakes (optional, for a subtle heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, whisk together orange juice, soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined. Tip: Taste the marinade and adjust sweetness or saltiness as preferred.
3. Place chicken thighs in a baking dish, skin side up, and pour the marinade over them, ensuring each piece is well coated. Tip: Let the chicken marinate for at least 30 minutes at room temperature for deeper flavor penetration.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. Tip: Baste the chicken with the pan juices halfway through cooking to keep it moist.
5. Sprinkle toasted sesame seeds and optional red pepper flakes over the chicken before serving.

Orange chicken thighs emerge from the oven with a sticky, glossy glaze that clings to the crispy skin, while the sesame seeds add a delicate crunch. Serve them atop a bed of steamed jasmine rice or with a side of blanched greens to soak up the vibrant sauce, making each bite a harmonious blend of textures and flavors.

Slow Cooker Orange Chicken Thighs

Kneading through the quiet of the morning, the thought of a dish that marries the zest of oranges with the tender embrace of slow-cooked chicken thighs feels like a whisper of comfort. It’s a recipe that doesn’t rush, much like these early hours, allowing flavors to deepen and meld in their own time.

Ingredients

• 2 lbs chicken thighs, bone-in and skin-on (for richer flavor, but boneless works too)
• 1 cup orange juice, freshly squeezed preferred (bottled is fine in a pinch)
• 1/4 cup honey (adjust to sweetness preference)
• 3 tbsp soy sauce (low sodium recommended to control saltiness)
• 2 tbsp rice vinegar (or apple cider vinegar as an alternative)
• 1 tbsp minced garlic (about 3 cloves, more if you love garlic)
• 1 tsp grated ginger (fresh brings the brightest flavor)
• 1/2 tsp red pepper flakes (omit if sensitive to heat)
• 1 tbsp cornstarch (for thickening the sauce)
• 2 tbsp water (to mix with cornstarch)
• 1 tbsp olive oil (or any neutral oil for searing)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season chicken thighs with salt and pepper, then sear in the skillet, skin-side down first, until golden brown, about 4 minutes per side. Transfer to slow cooker.
3. In a bowl, whisk together orange juice, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Pour over chicken in slow cooker.
4. Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender and reaches an internal temperature of 165°F.
5. Remove chicken from slow cooker; set aside. Skim excess fat from the sauce if desired.
6. In a small bowl, mix cornstarch and water until smooth. Stir into the sauce in the slow cooker.
7. Cover and cook on high for 15-20 minutes, until sauce thickens. Return chicken to slow cooker, turning to coat in sauce.

Lusciously tender, the chicken thighs are imbued with a sweet and tangy orange glaze that clings lovingly to each bite. Serve over a bed of steamed jasmine rice, garnished with thinly sliced green onions and orange zest, for a meal that feels both nourishing and celebratory.

Orange Chicken Thighs with Five Spice Powder

Lingering over the stove as the morning light filters through the kitchen window, there’s something deeply comforting about the aroma of orange and five spice powder mingling in the air. This dish, with its tender chicken thighs and vibrant flavors, feels like a warm embrace on a quiet day.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp five spice powder (adjust to taste)
• 1/2 cup fresh orange juice (strained, no pulp)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (about 1 tsp)
• 1 tsp grated ginger (fresh is best)
• 1/4 tsp red pepper flakes (optional, for heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the orange juice, soy sauce, honey, minced garlic, grated ginger, and red pepper flakes until well combined. This marinade will infuse the chicken with flavor.
3. Pat the chicken thighs dry with paper towels to ensure the skin crisps up nicely in the oven.
4. Rub the five spice powder evenly over both sides of the chicken thighs, coating them thoroughly for a fragrant crust.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2 minutes.
6. Pour the marinade over the chicken, then transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

The chicken thighs emerge from the oven with a sticky, caramelized glaze and a scent that’s irresistibly citrusy and warm. Serve them over a bed of fluffy jasmine rice or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Orange Chicken Thighs with Balsamic Vinegar

Remembering the quiet evenings when the kitchen feels like a sanctuary, this dish brings a comforting balance of sweet and tangy, perfect for those moments when cooking becomes a meditative practice.

Ingredients

• 4 bone-in, skin-on chicken thighs (for richer flavor)
• 1/2 cup orange juice (freshly squeezed preferred)
• 2 tbsp balsamic vinegar (aged for depth)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 tsp black pepper (freshly ground)
• 1 tbsp honey (for a touch of sweetness)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, whisk together orange juice, balsamic vinegar, olive oil, garlic powder, salt, pepper, and honey until well combined.
3. Place chicken thighs in a baking dish, skin side up, and pour the marinade over them, making sure each piece is well coated.
4. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
5. Halfway through baking, baste the chicken with the juices from the dish to keep it moist and flavorful.
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Might you find the chicken thighs wonderfully tender, with a glaze that’s both vibrant and deeply savory. Serve alongside a crisp salad or over a bed of fluffy rice to soak up every last drop of the delicious sauce.

Orange Chicken Thighs with Rosemary and Thyme

Gently, the aroma of orange, rosemary, and thyme fills the kitchen, a comforting reminder of the simple joys of cooking. This dish, with its tender chicken thighs and fragrant herbs, is a testament to the beauty of combining a few quality ingredients to create something truly special.

Ingredients

– 4 chicken thighs (bone-in, skin-on for extra flavor)
– 1/2 cup fresh orange juice (strained to avoid pulp)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
– 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (adjust to taste)
– 1 orange, sliced (for garnish, optional)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, mix the orange juice, olive oil, rosemary, thyme, salt, and pepper to create the marinade.
3. Place the chicken thighs in a large bowl or zip-top bag, pour the marinade over them, and ensure each piece is well coated. Let marinate for at least 30 minutes in the refrigerator for deeper flavor.
4. Heat a large oven-proof skillet over medium-high heat. Once hot, add the chicken thighs skin-side down, searing for 3-4 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and pour any remaining marinade over them. Transfer the skillet to the preheated oven.
6. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
7. Remove from the oven and let rest for 5 minutes before serving to allow the juices to redistribute.

Tender and juicy, these orange chicken thighs are a delightful balance of citrusy brightness and earthy herbs. Serve them atop a bed of fluffy quinoa or with roasted vegetables for a complete meal that’s as nourishing as it is flavorful.

Orange Chicken Thighs with Maple Syrup Glaze

Falling into the rhythm of the kitchen, there’s something deeply comforting about the combination of sweet and savory, especially when it involves the humble chicken thigh. This dish, with its sticky maple glaze and bright orange notes, is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 4 bone-in, skin-on chicken thighs (for richer flavor)
• 1/2 cup pure maple syrup (the darker, the better for depth)
• 1/4 cup fresh orange juice (strained to avoid pulp)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp orange zest (for a burst of citrus aroma)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a small bowl, whisk together the maple syrup, orange juice, soy sauce, and garlic powder until well combined. This will be your glaze.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes.
4. Pour the glaze over the chicken, ensuring each thigh is evenly coated. Sprinkle the orange zest and black pepper over the top.
5. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, basting the chicken with the glaze halfway through, until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

As you take your first bite, the crispy skin gives way to tender, juicy meat, all enveloped in a glaze that’s perfectly balanced between sweet and tangy. Serve it over a bed of fluffy jasmine rice or alongside roasted vegetables to soak up every last drop of that delicious sauce.

Orange Chicken Thighs with Chili Flakes

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the act of cooking turns into a gentle meditation. This dish, with its vibrant hues and comforting aromas, is a perfect companion for such moments.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1/2 cup fresh orange juice (strained to remove pulp)
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tsp chili flakes (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 1 tbsp olive oil (or any neutral oil)
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, whisk together the orange juice, soy sauce, honey, chili flakes, and minced garlic to create the marinade.
3. Season the chicken thighs lightly with salt on both sides, then place them in a baking dish skin-side up.
4. Pour the marinade over the chicken, making sure each piece is well-coated. Let it sit for 10 minutes to absorb the flavors.
5. Drizzle the olive oil over the chicken to help crisp the skin during baking.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken’s internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
7. Halfway through baking, baste the chicken with the marinade in the dish to enhance the flavor and moisture.
8. Once done, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Finally, the orange chicken thighs emerge with a sticky, caramelized glaze that clings to the tender meat beneath. The chili flakes introduce a subtle heat that dances on the palate, making each bite a delightful contrast of sweet and spicy. Serve it over a bed of steamed jasmine rice or alongside roasted vegetables for a meal that feels both nourishing and indulgent.

Orange Chicken Thighs with Cilantro and Lime

How the simple act of cooking can bring such warmth to the soul, especially when the dish is as vibrant and flavorful as this one. The combination of citrusy orange, fresh cilantro, and zesty lime transforms humble chicken thighs into a meal that feels both comforting and exciting.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1/4 cup fresh orange juice (from about 1 medium orange)
• 2 tbsp lime juice (from about 1 lime)
• 1/4 cup chopped fresh cilantro (plus more for garnish)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken thighs.
2. In a small bowl, whisk together the orange juice, lime juice, chopped cilantro, olive oil, salt, black pepper, garlic powder, and smoked paprika to create the marinade.
3. Place the chicken thighs in a large bowl or zip-top bag, pour the marinade over them, and ensure each piece is well coated. Let them marinate for at least 30 minutes in the refrigerator for deeper flavor.
4. Heat a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden and crispy.
5. Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Orange chicken thighs emerge from the oven with a beautifully crispy skin and tender, juicy meat infused with the bright flavors of citrus and herbs. Serve them over a bed of fluffy rice or alongside roasted vegetables for a meal that’s as colorful as it is delicious.

Orange Chicken Thighs with Coconut Milk

Evenings like these call for something comforting yet vibrant, a dish that wraps you in warmth while teasing your palate with its bright flavors. Orange chicken thighs with coconut milk is just that—a tender, citrus-kissed melody with a creamy undertone, perfect for when you need both solace and a little spark.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup coconut milk (shake the can well before opening)
• 1/2 cup fresh orange juice (about 2 medium oranges)
• 1 tbsp orange zest (from about 1 orange)
• 2 garlic cloves, minced (or 1/2 tsp garlic powder)
• 1 tsp ground ginger (or 1 tbsp fresh ginger, grated)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking and a beautifully browned skin.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Pat the chicken thighs dry with paper towels to ensure a crisp skin.
3. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 3 minutes.
4. Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
5. Pour in the orange juice, scraping up any browned bits from the bottom of the skillet—this adds depth to the sauce.
6. Stir in the coconut milk, orange zest, and honey. Bring the mixture to a simmer, then return the chicken thighs to the skillet, skin-side up.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Garnish with fresh cilantro before serving, if desired. The cilantro adds a fresh contrast to the rich, creamy sauce.

Delight in the way the orange zest cuts through the richness of the coconut milk, creating a sauce that’s both lush and lively. Serve this over a bed of jasmine rice to soak up every last drop of the vibrant sauce, or alongside steamed greens for a lighter touch.

Orange Chicken Thighs with Pineapple Salsa

Amidst the quiet hum of the kitchen, there’s something deeply comforting about preparing a dish that balances the tangy sweetness of oranges with the vibrant freshness of pineapple salsa. It’s a recipe that invites you to slow down, to savor each step as much as the final bite.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 cup orange juice (freshly squeezed for best flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup diced pineapple (fresh or canned, drained)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped cilantro (adjust to taste)
• 1 tbsp lime juice
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken thighs.
2. In a large bowl, combine the chicken thighs with orange juice, olive oil, salt, black pepper, and garlic powder. Let marinate for at least 15 minutes to infuse the flavors.
3. While the chicken marinates, prepare the pineapple salsa by mixing diced pineapple, red bell pepper, red onion, cilantro, and lime juice in a medium bowl. Set aside to let the flavors meld.
4. Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and sear for 3-4 minutes on each side until golden brown.
5. Pour the reserved marinade over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Kindly spoon the pineapple salsa over the warm chicken thighs for a burst of freshness. The salsa’s crunch contrasts beautifully with the tender, juicy chicken, while the orange-infused sauce ties everything together with its sweet and savory notes. Consider serving over a bed of quinoa or alongside roasted vegetables for a complete meal.

Orange Chicken Thighs with Teriyaki Sauce

Sometimes, the simplest dishes bring the most comfort, especially when they’re infused with flavors that remind you of home. Orange Chicken Thighs with Teriyaki Sauce is one such dish, blending the sweet and tangy notes of orange with the rich, savory depth of teriyaki, all clinging tenderly to juicy chicken thighs.

Ingredients

• 4 bone-in, skin-on chicken thighs (for more flavor)
• 1/2 cup orange juice (freshly squeezed for brightness)
• 1/4 cup teriyaki sauce (or adjust to taste)
• 2 tbsp honey (for a touch of sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (for depth)
• 1/2 tsp ginger powder (for warmth)
• Salt and pepper (to season)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, whisk together orange juice, teriyaki sauce, honey, garlic powder, and ginger powder until well combined. Tip: Taste the sauce and adjust the sweetness or saltiness as needed.
3. Season the chicken thighs generously with salt and pepper on both sides.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3-4 minutes until golden brown. Tip: Don’t move the chicken too soon to get a perfect sear.
5. Flip the chicken thighs and pour the sauce over them, ensuring they’re well coated.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Baste the chicken with the sauce halfway through baking for extra flavor.
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Lusciously glazed and bursting with flavor, these Orange Chicken Thighs with Teriyaki Sauce offer a delightful contrast between the crispy skin and the tender meat beneath. Serve them over a bed of steamed rice or with a side of roasted vegetables to soak up every last drop of the sauce.

Orange Chicken Thighs with Mango Chutney

Venturing into the kitchen on a quiet evening, the aroma of orange and mango mingling in the air promises a dish that’s both comforting and exotic. This recipe, with its tender chicken thighs glazed in a vibrant orange sauce and topped with sweet mango chutney, is a delightful dance of flavors that feels both familiar and excitingly new.

Ingredients

• 4 bone-in, skin-on chicken thighs (for juicier results)
• 1 cup orange juice (freshly squeezed for brighter flavor)
• 1/2 cup mango chutney (homemade or store-bought)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp ginger, grated (fresh is best)
• 1/2 tsp garlic powder (or 1 fresh garlic clove, minced)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Season the chicken thighs evenly with salt, pepper, and garlic powder, pressing the spices gently into the skin.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Place the chicken thighs skin-side down in the skillet. Cook until the skin is golden brown and crispy, about 5 minutes. Tip: Avoid moving the chicken too soon to get a perfect sear.
5. Flip the chicken thighs and cook for another 3 minutes to lightly brown the other side.
6. Remove the skillet from heat. Pour orange juice and soy sauce over the chicken, then sprinkle grated ginger on top.
7. Transfer the skillet to the preheated oven. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Tip: Use a meat thermometer for accuracy.
8. Remove the skillet from the oven. Spoon mango chutney over each chicken thigh, then return to the oven for 5 minutes to warm the chutney.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Tip: Resting ensures moist, flavorful meat.

Rich in flavor and texture, the chicken thighs emerge from the oven with a sticky, glossy glaze that’s perfectly balanced by the sweet and tangy mango chutney. Serve them atop a bed of fluffy jasmine rice or with a side of roasted vegetables for a meal that’s as visually appealing as it is delicious.

Orange Chicken Thighs with Almond Crust

Just like the quiet moments of early morning, this dish brings a gentle warmth to the table, combining the bright zest of oranges with the comforting crunch of almonds on tender chicken thighs.

Ingredients

• 4 bone-in, skin-on chicken thighs (for juiciness)
• 1/2 cup almond flour (for a gluten-free crust)
• 1 tbsp orange zest (freshly grated for maximum flavor)
• 1/4 cup fresh orange juice (or bottled in a pinch)
• 1 tbsp honey (adjust to sweetness preference)
• 1 tsp garlic powder (or fresh minced garlic for a sharper taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure even cooking.
2. In a small bowl, mix almond flour, orange zest, garlic powder, salt, and pepper to create the crust mixture.
3. Pat the chicken thighs dry with paper towels to help the crust adhere better.
4. Brush each thigh with olive oil, then press into the almond mixture, coating evenly.
5. Place the coated thighs on a baking sheet lined with parchment paper for easy cleanup.
6. Bake for 35-40 minutes, until the crust is golden and the chicken reaches an internal temperature of 165°F (74°C).
7. While the chicken bakes, whisk together orange juice and honey in a small saucepan over low heat until slightly thickened, about 5 minutes, to create a glaze.
8. Once the chicken is done, drizzle with the orange glaze before serving.

Might you find the almond crust offers a delightful contrast to the juicy chicken, while the orange glaze adds a sweet and tangy finish. Serve alongside a crisp green salad or over a bed of fluffy quinoa for a complete meal.

Orange Chicken Thighs with Sweet Potato Mash

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that balances the zest of citrus with the earthy sweetness of root vegetables. This dish, with its vibrant flavors and hearty textures, feels like a warm embrace on a quiet evening.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 large orange, zested and juiced (about 1/2 cup juice)
• 2 tbsp honey (adjust to sweetness preference)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil (or any neutral oil)
• 2 large sweet potatoes, peeled and cubed (about 4 cups)
• 2 tbsp unsalted butter
• 1/4 cup milk (any kind, adjust for creaminess)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
2. In a small bowl, whisk together the orange juice, orange zest, honey, and soy sauce to create the marinade. Tip: For deeper flavor, let the chicken marinate for at least 30 minutes, though even 10 minutes will impart taste.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure each piece sears properly.
4. Pour the marinade over the chicken in the skillet, then transfer to the oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. While the chicken bakes, place the sweet potatoes in a pot of boiling water. Cook for 15-20 minutes, or until fork-tender. Drain well.
6. Mash the sweet potatoes with butter, milk, salt, and pepper until smooth. Tip: For extra creaminess, warm the milk before adding it to the potatoes.
7. Serve the orange chicken thighs over a bed of sweet potato mash. How the orange glaze caramelizes slightly on the chicken, creating a sticky, sweet exterior that contrasts beautifully with the creamy, velvety mash beneath. Consider garnishing with fresh orange slices or a sprinkle of zest for a burst of color and flavor.

Conclusion

With 20 mouthwatering orange chicken thigh recipes, this roundup is your ticket to savory, citrus-infused delights perfect for any meal. Whether you’re craving something sweet, spicy, or tangy, there’s a dish here to satisfy. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!