**Tantalize your taste buds with our exquisite Chilli and Orange Chicken Thighs, a delightful fusion of sweet, spicy, and savory flavors.**
This tantalizing dish features tender and juicy chicken thighs smothered in a captivating sauce made from fresh oranges, aromatic ginger, zesty garlic, fiery chilies, and a touch of tangy honey. The result is a symphony of flavors that will leave you craving more.
In addition to the main recipe, we also offer variations to cater to different dietary preferences and spice levels.
For those who prefer a milder heat, our **Mild Chilli and Orange Chicken Thighs** recipe uses a reduced amount of chili peppers, ensuring a delightful balance of flavors without overpowering spiciness.
For those seeking a vegan alternative, our **Vegan Chilli and Orange Tofu** recipe swaps out the chicken thighs for firm tofu, creating a protein-packed and equally flavorful dish.
And for those who crave a bit more heat, our **Extra Spicy Chilli and Orange Chicken Thighs** recipe amps up the chili peppers, delivering an intense and fiery experience that is sure to satisfy your adventurous palate.
No matter your preference, our Chilli and Orange Chicken Thighs and its variations are guaranteed to tantalize your taste buds and leave you craving more.
ORANGE GLAZED CHICKEN THIGHS
These Orange Glazed Chicken Thighs combines orange, soy sauce, ginger, and more to give you a mouth watering dinner.
Provided by Rachel Farnsworth
Categories Main
Time 1h
Number Of Ingredients 8
Steps:
- Preheat your oven to 425 degrees. Spray a 9x13 pan with non stick cooking spray. If you want to be fancy, line the bottom of the pan with orange slices (optional).
- In a small saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 5 minutes.
- Place your chicken thighs skin-side up in the prepared baking dish. Pour half of the glaze over the chicken thighs.
- Cook in the oven for about 30 minutes. Take the remaining glaze and pour it over the chicken.
- Cook for an additional 15-20 minutes. The skin will get nice and crisp and browned.
Nutrition Facts : Calories 618 kcal, Carbohydrate 29 g, Protein 38 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 221 mg, Sodium 687 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
SWEET CHILI & ORANGE CHICKEN
My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.
Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.
SPICY ORANGE CHICKEN
My Spicy Orange Chicken has the same flavor profile as its take-out counterpart, Orange Chicken: the sweet orange, the spicy chilies, and the Asian condiments. I make this without oil, making something much lighter and very tasty.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl.
- Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
- Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade.
- Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid.
- Continue to cook and stir until chicken caramelizes, 6 to 7 minutes.
- Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes.
- Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes.
- Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes.
- Stir in green portions of green onions; cook and stir 1 minute.
- Remove from heat. Garnish with cilantro and serve.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 25.2 g, Cholesterol 103.4 mg, Fat 10.8 g, Fiber 2.6 g, Protein 31 g, SaturatedFat 2.9 g, Sodium 627 mg, Sugar 17.5 g
ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
- Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
- Divide the sauce in two. Reserve.
- Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
- Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
- Bake for 20 minutes.
- Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
- Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
- Serve hot and enjoy.
Nutrition Facts : Calories 707 kcal, Carbohydrate 18 g, Cholesterol 367 mg, Fiber 1 g, Protein 69 g, SaturatedFat 12 g, Sodium 857 mg, Sugar 15 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHICKEN THIGHS WITH SPICY ORANGE SAUCE
Make and share this Chicken Thighs With Spicy Orange Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the sauce: in a saucepan over medium heat, stir the sauce ingredients together until the sugar dissolves and the flavors are blended, about 1 minute.
- Preheat the oven to 350 degrees.
- Place the chicken in a lightly sprayed or oiled 11 x 7 inch glass baking dish.
- Pour the sauce over the chicken.
- Cover and bake for 15 minutes.
- Uncover, baste with the sauce, and continue to bake, uncovered, until the chicken is cooked through, about 15 minutes longer.
- Pour the sauce into a small pan over medium heat.
- Blend the cornstarch and water and stir into the sauce.
- Stir until thickened, about 1 minute.
- Transfer the chicken to a plate and pour the sauce over it.
- Garnish with orange slices and parsley.
CHILLI AND ORANGE CHICKEN THIGHS
I got this off a flyer at the supermarket. Prep time does not include marinating. Can also be cooked on the barbecue.
Provided by Evie3234
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken thighs in a ceramic or pyrex dish.
- Mix the orange rind, orange juice, sweet chilli sauce, rum, sugar and red chilli together.
- Pour over chicken and toss to coat.
- Cover and marinate for at least 4 hours.
- Lightly oil a skillet and pan fry the chicken for 8-10 minutes or until cooked through, turning regularly.
- Serve garnished with the orange slices.
Nutrition Facts : Calories 446.3, Fat 28.8, SaturatedFat 8.3, Cholesterol 157.9, Sodium 144.8, Carbohydrate 8.2, Fiber 2, Sugar 1.6, Protein 33.2
SPICY ORANGE CHICKEN
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. -Paula Williams, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel., Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
Nutrition Facts :
CHICKEN THIGH CHILI
The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.
Provided by jan
Categories Chicken Chili
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any mishaps.
- Season the chicken well: Don't be afraid to season the chicken generously with salt and pepper. This will help to enhance the flavor of the dish.
- Don't overcrowd the pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Use a high-quality orange juice: The quality of the orange juice you use will have a big impact on the flavor of the dish. Look for a fresh-squeezed or 100% orange juice that is not from concentrate.
- Reduce the sauce until it's thick and syrupy: Take the time to reduce the sauce until it's thick and syrupy. This will help to concentrate the flavors and make the sauce more flavorful.
- Serve with your favorite sides: Chilli and orange chicken thighs can be served with a variety of sides, such as rice, noodles, or vegetables.
Conclusion:
This chilli and orange chicken thighs recipe is an easy and delicious way to enjoy a flavorful and healthy meal. The chicken is tender and juicy, the sauce is sweet and tangy, and the oranges add a bright and citrusy flavor. This dish is sure to be a hit with your family and friends.
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