Chicken with Orange Lemon Ginger
Infused with bright citrus and aromatic spices, this Chicken with Orange Lemon Ginger recipe is a perfect harmony of zesty and savory flavors. Tender, juicy chicken thighs are marinated in a vibrant blend of freshly squeezed orange and lemon juices, citrus zest, grated ginger, garlic, and soy sauce, delivering a tangy yet slightly sweet glaze enhanced with honey. The marinade doubles as a luscious pan sauce, ensuring every bite is bursting with bold, refreshing notes. Perfectly crisped in a skillet and finished in the oven, this dish is ideal for both weeknight meals and special occasions. Garnish with fresh cilantro or green onions for an extra pop of flavor, and serve over steamed rice or alongside roasted vegetables for a show-stopping, flavorful dinner your whole family will love.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 0.25 cup lemon juice (freshly squeezed)
- 1 tablespoon orange zest
- 1 teaspoon lemon zest
- 1 tablespoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1.5 tablespoons honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, optional)
- 2 tablespoons green onions (chopped, optional for garnish)
Instructions
In a medium bowl, whisk together orange juice, lemon juice, orange zest, lemon zest, grated ginger, minced garlic, olive oil, soy sauce, honey, salt, and black pepper to create the marinade.
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to 8 hours for more flavor).
Preheat your oven to 400°F (200°C).
Remove the chicken from the marinade and set the marinade aside. Pat the chicken thighs dry with a paper towel to help them sear properly.
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot, sear the chicken thighs skin-side down for 4-5 minutes, until the skin is golden brown and crispy. Flip the thighs and cook for another 2 minutes.
Pour the reserved marinade into the skillet, around but not directly over the chicken. Transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking for extra flavor and moisture.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon the pan sauce over the chicken before serving.
Garnish with freshly chopped cilantro or green onions, if desired. Serve with steamed rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 48.1 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1848 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.
