Best 9 Tangy Orange Chicken Thighs Recipes

ORANGE GLAZED CHICKEN THIGHS

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.

ORANGE ROASTED CHICKEN THIGHS

Steps:

• Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
• Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.

TANGY ORANGE CHICKEN THIGHS

Steps:

• In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange zest. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove to a serving platter. Stir lemon juice and remaining orange zest into sauce; pour over chicken. Sprinkle with bacon.

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

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.

SPICY ORANGE CHICKEN

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.

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

STICKY ORANGE-GLAZED CHICKEN THIGHS

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.

CHICKEN THIGHS WITH SPICY ORANGE SAUCE

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.