Chicken with Orange Chipotle Glaze
Elevate your weeknight dinner with this irresistible Chicken with Orange Chipotle Glaze, a bold and flavorful dish that strikes the perfect balance between sweet, smoky, and spicy. Bone-in, skin-on chicken thighs are seared to golden perfection, then simmered in a vibrant glaze made from freshly squeezed orange juice, zesty citrus peel, honey, and smoky chipotle peppers. Infused with aromatic garlic, warm spices like cumin and paprika, and a touch of chicken stock, the rich glaze thickens into a caramelized coating that clings to every bite. Garnished with fresh cilantro and optional orange slices, this dish is as stunning as it is delicious. Ready in just 45 minutes, this easy-to-follow recipe transforms simple ingredients into a gourmet experience, perfect for pairing with rice, roasted vegetables, or a crisp green salad. Explore the mouthwatering combination of sweet heat and juicy chicken in this unforgettable main course!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Orange juice (freshly squeezed)
- 1 tablespoon Zest of orange
- 2 tablespoons Honey
- 2 pieces Chipotle peppers in adobo sauce (chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 0.25 cup Chicken stock
- 2 tablespoons Cilantro (chopped, for garnish)
- 4 slices Orange slices (optional, for garnish)
Instructions
Season the chicken thighs evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet or pan over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down and sear for about 5-6 minutes or until the skin is golden brown and crisp. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the pan and set aside.
In the same pan, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds, or until fragrant.
Add the orange juice, orange zest, honey, chopped chipotle peppers, paprika, cumin, and chicken stock to the pan. Stir well to combine and scrape up any browned bits from the bottom of the pan.
Bring the glaze mixture to a simmer and let it cook for about 3-4 minutes, allowing the flavors to meld together and the sauce to reduce slightly.
Return the seared chicken back to the pan, skin-side up. Spoon some of the glaze over the chicken.
Lower the heat to medium-low, cover the pan with a lid, and allow the chicken to cook for 15-20 minutes until the internal temperature reaches 165°F (75°C) and the glaze has thickened.
Remove the lid during the last 5 minutes of cooking to help the glaze caramelize further.
Once done, transfer the chicken to a serving platter and drizzle with the remaining glaze from the pan.
Garnish with chopped cilantro and optional orange slices before serving. Pair with rice, roasted vegetables, or a simple green salad for a complete meal.
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.2 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 353 mg | 8% | |
*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.
