Chicken Naranja
Elevate your weeknight dinners with Chicken Naranja, a zesty and flavorful dish that brings the sunny essence of oranges to your table. This recipe features succulent bone-in, skin-on chicken thighs seared to golden perfection and simmered in a luscious sauce made with freshly squeezed orange juice, honey, garlic, and a hint of soy sauce for a savory twist. The vibrant orange zest enhances the citrusy aroma while the cornstarch-thickened glaze ensures every bite is bursting with bold, tangy sweetness. Ready in just 45 minutes, this one-pan meal is as easy to prepare as it is impressive to serve. Garnished with fresh parsley and perfect alongside rice, mashed potatoes, or roasted vegetables, Chicken Naranja is a fuss-free masterpiece that will delight your taste buds with every forkful.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 cup Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 3 cloves Garlic cloves (minced)
- 2 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Chopped fresh parsley
Instructions
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
Heat the olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the chicken thighs skin-side down, and cook until golden and crisp, about 6–7 minutes. Flip and cook the other side for 4–5 minutes. Remove the chicken from the pan and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
Add the orange juice, orange zest, honey, and soy sauce to the skillet. Stir well to combine and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the simmering sauce until it thickens slightly, about 2 minutes.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to low, cover the pan, and allow the chicken to cook in the sauce for 15–18 minutes until fully cooked (internal temperature should reach 165°F or 74°C).
Spoon the sauce over the chicken occasionally while cooking to ensure it is well-coated and flavorful.
Once done, remove the chicken from the skillet and let it rest for a couple of minutes. Garnish with freshly chopped parsley.
Serve the Chicken Naranja hot with rice, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3444 mg | 150% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 54.8 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
