Creole Mustard Orange Chicken
Treat your taste buds to an explosion of bold, zesty flavors with this irresistible Creole Mustard Orange Chicken recipe. Juicy bone-in, skin-on chicken thighs are marinated in a vibrant blend of Creole mustard, freshly squeezed orange juice, honey, and a hint of smoky paprika, then seared to golden perfection and baked until tender. The marinade doubles as a tangy glaze, infusing every bite with citrusy sweetness and spicy notes of cayenne and thyme. Perfect for quick weeknight dinners or weekend gatherings, this dish is ready in under an hour and pairs beautifully with roasted vegetables, a fluffy serving of rice, or a crisp green salad. Garnished with fresh parsley, it’s as visually stunning as it is delicious. Packed with Southern-inspired flair, this recipe is a must-try for lovers of bold, savory, and slightly sweet cuisine!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons Creole mustard
- 0.5 cup orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 2 tablespoons honey
- 2 tablespoons olive oil
- 3 cloves garlic cloves (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix Creole mustard, orange juice, orange zest, honey, olive oil, minced garlic, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper until well combined. This will be your marinade and glaze.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the marinade over the chicken and toss to coat evenly. Reserve the other half of the marinade for later.
Allow the chicken to marinate for at least 15 minutes at room temperature. For deeper flavor, you can marinate the chicken in the refrigerator for up to 2 hours.
Heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken thighs, skin-side down, until the skin is golden and crispy, about 4 minutes. Flip the chicken and cook for an additional 2 minutes.
Pour the reserved marinade over the chicken in the skillet. Transfer the skillet to the preheated oven.
Bake the chicken for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes. Spoon the pan juices over the chicken for extra flavor.
Garnish with chopped fresh parsley before serving.
Serve warm with your choice of sides, such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 1698 mg | 74% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 44.7 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2111 mg | 45% | |
*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.
