Chicken Thighs in Asian Tangerine Marinade
Elevate your weeknight dinners with these succulent Chicken Thighs in Asian Tangerine Marinade! Juicy, bone-in chicken thighs are bathed in a vibrant marinade made with freshly squeezed tangerine juice, savory soy sauce, and a touch of honey for natural sweetness. Aromatic additions like garlic, ginger, and sesame oil infuse the dish with bold Asian-inspired flavors, while a hint of red chili flakes adds a subtle kick. Searing the chicken gives it a crispy, golden skin before it's oven-roasted to perfection in the tangy, sticky marinade. Garnished with toasted sesame seeds and fresh green onions, this dish is as stunning as it is delicious. Perfect for a flavorful dinner served over steamed rice or crisp vegetables, this recipe combines simplicity with gourmet flair.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Freshly squeezed tangerine juice
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.25 teaspoon Red chili flakes
- 2 stalks Green onions, thinly sliced (for garnish)
- 1 teaspoon Toasted sesame seeds (for garnish)
Instructions
In a medium bowl, combine tangerine juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red chili flakes to create the marinade. Whisk until well blended.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
Heat a large, oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and reserve the marinade. Place the chicken thighs skin-side down in the hot skillet. Sear for 3-4 minutes until the skin is golden and crispy.
Flip the chicken thighs and cook for another 2 minutes. Pour the reserved marinade into the skillet around the chicken, then transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon some of the sauce over the chicken to glaze it.
Garnish with thinly sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 684 mg | 30% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.5 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 476 mg | 10% | |
*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.
