Chinese Citrus Chicken Thighs
Transform your dinner routine with these irresistible Chinese Citrus Chicken Thighs, featuring tender, juicy bone-in, skin-on chicken thighs glazed in a bright and flavorful orange soy sauce marinade. Balanced with tangy rice vinegar, sweet honey, and nutty sesame oil, this recipe offers a harmonious blend of umami and citrusy zest. The chicken is first seared to golden, crispy perfection, then oven-roasted in the marinade for maximum flavor infusion. A cornstarch-fortified reduction transforms the cooking juices into a glossy, velvety sauce that beautifully coats the chicken. Finished with fresh scallions and crunchy sesame seeds, this dish is a feast for the eyes and palate. With minimal prep and bold, restaurant-quality flavors, it’s perfect for weeknights or impressing dinner guests. Serve over fluffy white rice or alongside stir-fried veggies for an easy, crowd-pleasing meal.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 0.5 cup orange juice
- 0.25 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon orange zest
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks scallions, thinly sliced
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
In a medium mixing bowl, whisk together orange juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and orange zest to create the marinade.
Place the chicken thighs in a large resealable plastic bag or shallow dish, and pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours for best flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-proof skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet. Sear for 5-6 minutes until the skin turns golden brown and crispy. Flip the chicken and sear for an additional 2 minutes.
Pour the marinade into the skillet with the chicken and bring it to a simmer for 2-3 minutes.
Transfer the skillet to the preheated oven and roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is roasting, mix cornstarch and water in a small bowl to create a slurry.
Once the chicken is done cooking, remove it from the skillet and set it aside on a serving plate. Place the skillet with the remaining marinade and juices over medium heat, and stir in the cornstarch slurry. Cook for 2-3 minutes until the sauce thickens.
Pour the thickened sauce over the chicken thighs. Garnish with sliced scallions and sesame seeds before serving.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.8 g | 224% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5418 mg | 236% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 63.2 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2680 mg | 57% | |
*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.
