Best 10 Rosemary Marinated Chicken Thighs With Spicy Orange Glaze And Orange Pineapple Relish Recipes

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Tantalize your taste buds with our delectable Rosemary Marinated Chicken Thighs, featuring three sensational recipes that cater to diverse preferences. Embark on a culinary journey where succulent chicken thighs are marinated in a fragrant blend of rosemary, garlic, and zesty lemon, imparting a burst of flavor in every bite. The Spicy Orange Glaze adds a tantalizing touch of heat and sweetness, while the refreshing Orange-Pineapple Relish provides a vibrant and tangy counterbalance. Get ready to indulge in a delightful symphony of flavors that will leave you craving more.

Let's cook with our recipes!

ORANGE ROSEMARY CHICKEN



Orange Rosemary Chicken image

Crisp-tender chicken, roasted in the most epic, melt-in-your-mouth orange rosemary glaze that you'll want to drink!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 13

8 bone-in, skin-on chicken thighs*
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup ZICO Chilled Orange Juice Blend*
1/4 cup chicken stock
2 tablespoons maple syrup
2 tablespoons honey
1 tablespoon fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 400 degrees F. Season chicken with thyme, oregano, salt and pepper, to taste; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately, garnished with parsley, if desired.

CITRUS ROSEMARY CHICKEN RECIPE



Citrus Rosemary Chicken Recipe image

Crisp, tangy, and succulent citrus rosemary chicken, seasoned Mediterranean-style with garlic, rosemary, and oregano, and covered in a bold wine and orange marinade. Use split chicken or chicken pieces of similar size for even cooking. For best flavor, allow 30 minutes to 2 hours for marinating.

Provided by Suzy Karadsheh

Categories     Dinner

Time 55m

Number Of Ingredients 14

1 whole chicken ((about 3 ½ pounds), split in half through the backbone)
Kosher salt
1 cup Erath Pinot Noir
1 orange zested and juiced (plus 1 sliced orange)
1 lime (juiced, plus 1 sliced lime)
Extra virgin olive oil
3 tbsp tomato paste
1 ½ tsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp Aleppo pepper
7 to 8 garlic cloves (minced)
1 yellow onion (halved and sliced)
1 tbsp honey

Steps:

  • Season the chicken with kosher salt on all sides, making sure to season underneath the skin as well. (You can do this one night ahead of time and keep the chicken in the fridge to air-chill uncovered).
  • Prepare the citrus marinade. In a large bowl, add the wine, orange juice and zest, lime juice, 3 tablespoons extra virgin olive oil, tomato paste, spices, and a good dash of kosher salt. Add the garlic and onion. Whisk to combine.
  • Add the chicken and toss to coat, making sure to lift the skin up and spoon some of the marinade underneath (this will give you more flavor). Set aside at room temperature for 30 minutes. Alternatively, cover and refrigerate for an hour or two (for best results, take it out of the fridge and leave the chicken at room temperature for 30 to 45 minutes before cooking)
  • Preheat the oven to 425 F and adjust a rack in the middle.
  • Transfer the chicken and the marinade to a braising pan. Roast for 30 minutes, then carefully turn the pan 180 degrees and roast for another 15 minutes or until the chicken is fully cooked and tender (juices should run clear).
  • In a small bowl, mix together the honey with 1 tbsp of extra virgin olive oil. Carefully remove the chicken from the oven and brush the top with the honey and olive oil mixture.
  • Switch the oven to the broil function. Return the chicken back to the oven about 6 inches away from the broiler and cook briefly for 3 to 4 minutes, watching for the skin to turn a nice golden brown.
  • Remove from the heat and finish with lime juice. Add slices of fresh orange and wedges of lime.

Nutrition Facts : Calories 318.7 kcal, Carbohydrate 11.5 g, Protein 24.8 g, SaturatedFat 5.5 g, TransFat 0.1 g, Cholesterol 95.2 mg, Sodium 154.4 mg, Fiber 1.9 g, Sugar 6.9 g, ServingSize 1 serving

MAPLE ROSEMARY GLAZE



Maple Rosemary Glaze image

Use pure maple syrup, not pancake syrup for this perfect fall glaze. Pancake syrups have other sweeteners and you want pure maple flavor. Serve with wild rice.

Provided by Food Network

Categories     dessert

Time 35m

Yield 3/4 cup

Number Of Ingredients 6

1 rotisserie chicken, whole
1/2 cup pure maple syrup
2 tablespoons pure apple juice
1 tablespoon butter
1 small shallot, finely chopped (about 1 tablespoon)
1/4 teaspoon dried rosemary, crumbled between the fingers

Steps:

  • To make Maple Apple Chicken: Cut 2 large apples into 8 chunks each. Place the chunks around the chicken, Brush the hot glaze over the chicken and drizzle it over the apples. Bake as directed below.
  • Preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan with nonstick cooking spray. Place the chicken in the pan. Stir the maple syrup, apple juice, butter, shallot, and rosemary together in small saucepan and place over high heat. Bring to a boil, then lower the heat to maintain a gentle boil. Boil for 8 to 10 minutes, stirring frequently. The mixture will thicken.
  • Brush the hot mixture over the chicken. Bake until the chicken is hot and the glaze is bubbly, about 20 minutes, basting 2 or 3 times.

ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE



Rosemary Chicken with Orange-Maple Glaze image

Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 35m

Yield 4

Number Of Ingredients 9

1 cup orange juice
½ cup dry white wine
½ cup maple syrup
2 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
  • In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
  • Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g

STICKY ORANGE-GLAZED CHICKEN THIGHS



Sticky Orange-Glazed Chicken Thighs image

To feed a hungry crowd, try this sweet glaze on four pounds of chicken wings. Whether you're serving them for game day or as an extra-special dinner, their flavor packs a punch thanks to orange juice concentrate, ketchup, light-brown sugar, white-wine vinegar, Worcestershire sauce, and hot sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 8

8 bone-in, skin-on chicken thighs
Coarse salt and ground pepper
1 cup thawed orange juice concentrate
1 cup ketchup
2 tablespoons light-brown sugar
4 teaspoons white-wine vinegar
4 teaspoons Worcestershire sauce
2 teaspoons hot sauce

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  • Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  • Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Nutrition Facts : Calories 253 g, Fat 10 g, Protein 17 g, SaturatedFat 3 g

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

1/3 cup reduced-sodium soy sauce
1/4 cup lemon juice
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
1 broiler/fryer chicken (3 pounds), cut up and skin removed

Steps:

  • In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange

MARINATED ROSEMARY CHICKEN



Marinated Rosemary Chicken image

This is a wonderful way to fix your Sunday roasted chicken using all of those great fresh herbs from the garden - just plan ahead!

Provided by Beverly Auguadro

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Yield 7

Number Of Ingredients 9

2 (2 to 3 pound) whole chicken
2 bunches fresh parsley, chopped
1 bunch fresh thyme
6 tablespoons dried rosemary
3 tablespoons grated lemon zest
12 cloves crushed garlic
3 tablespoons ground black pepper
1 cup olive oil
1 cup white wine

Steps:

  • To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
  • Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.

Nutrition Facts : Calories 744 calories, Carbohydrate 8.3 g, Cholesterol 138.6 mg, Fat 56.1 g, Fiber 3.4 g, Protein 45.2 g, SaturatedFat 11.4 g, Sodium 149.5 mg, Sugar 0.7 g

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN



Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Sprinkle chicken with salt and place in a large glass or plastic bowl.
  • Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  • Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

FRESH ROSEMARY CHICKEN THIGHS



Fresh Rosemary Chicken Thighs image

Quick, tasty rosemary chicken thighs.

Provided by Arlene Tallman

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 chicken thighs
olive oil cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
  • Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg

LEMON ROSEMARY CHICKEN THIGHS



Lemon Rosemary Chicken Thighs image

Make and share this Lemon Rosemary Chicken Thighs recipe from Food.com.

Provided by AZPARZYCH

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 6

1 lb chicken thigh, boneless
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt

Steps:

  • Whisk together marinade ingredients.
  • Place chicken thighs and marinade in ziploc; refrigerate 30 min-1 hour.
  • Discard marinade and grill thighs over medium grill about 6-8 minutes per side or until no longer pink.

Tips:

  • Choose the right chicken thighs: Look for bone-in, skin-on chicken thighs for the best flavor and texture.
  • Marinate the chicken thighs for at least 30 minutes, but preferably overnight. This will help the flavors to penetrate the chicken and make it more flavorful.
  • Use a variety of spices in the marinade. This will give the chicken a complex and interesting flavor.
  • Don't overcrowd the chicken thighs in the pan when cooking them. This will prevent them from cooking evenly.
  • Cook the chicken thighs over medium heat until they are cooked through. This will help to prevent them from drying out.
  • Make the spicy orange glaze while the chicken thighs are cooking. This will give the glaze time to thicken and develop its flavor.
  • Serve the chicken thighs with the spicy orange glaze and orange-pineapple relish. This will create a delicious and flavorful dish that is sure to impress your guests.

Conclusion:

Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish is a flavorful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of rosemary, orange, and pineapple creates a unique and delicious flavor that is sure to please everyone at the table. So next time you're looking for a new chicken recipe, give this one a try. You won't be disappointed!

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