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
ORANGE GINGER CHICKEN THIGHS
These grilled orange chicken thighs are flavourful, tangy and juicy, and easy to make in the oven or bbq. All you have to do is prepare the marinade ahead of time, and then grill.
Yield 4
Number Of Ingredients 12
Steps:
- In a bowl, whisk together condensed cream of chicken soup, orange zest and juice, soy sauce, rice vinegar, ginger, minced garlic cloves, brown sugar, and Sriracha until well blended.
- Pour marinade into a resealable bag. Add chicken thighs and seal. Marinate the chicken thighs for at least 2 hours and up to 2 days to get the best flavour.
- If cooking in the oven, preheat oven to 400F.
- Arrange marinated and glazed chicken thighs spaced apart on a foil lined baking sheet. Cook in a high heat of 400F oven until golden and crisp, about 20 minutes, basting once with marinade.
- For grilling on the bbq, cook on one side until golden and crisp, then do the same with the other side.
ORANGE GINGER CHICKEN
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. -Toni Schilz, Army Post Office
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 378mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein.
CHICKEN THIGHS WITH ORANGE CINNAMON GINGER SAUCE
Steps:
- Sprinkle chicken with paprika. Heat the pressure cooker. Add oil and brown the chicken. add garlic, stir for 2 minutes. Season with combined salt, cinnamon and ginger. Add onion pepper celery and stir. Add raisins, almonds and orange juice. Close cover securely. Place pressure regulator on the vent pipe. COOK 10 MINUTES. Cool pressure cooker at once by running cold water over it. Remove chicken and vegetables. Combine cornstarch with the water and add to the pot it while heating and stirring until the sauce thickens. Pour sauce over the chicken, sprinkle olives on the top. Serve with couscous
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
CHICKEN THIGHS WITH CINNAMON AND LEMON
A flavorful wonderful but simple dish using thighs. The cinnamon just makes it a little exotic. A soffrito is simply chopped onions, celery, carrots etc. as a base to a dish fried gently. Recipe from Katie and Giancarlo Caldesi
Provided by MarraMamba
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a saucepan and gently fry the celery, carrot, onion, garlic, rosemary and bay leaves until golden, about 15 minutes.
- Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper. Add the grated lemon zest. Set to one side.
- Meanwhile, for the chicken, mix the flour with the salt and freshly ground black pepper and coat the chicken pieces in this mixture.
- Heat the olive oil in a frying pan and fry the chicken until golden brown. Add the wine and cook for five minutes.
- Add the chicken and wine reduction to the soffritto, then add half the lemon juice and cinnamon. Stir well.
- Add the stock and cook on a low heat for about 45 minutes, or until the sauce has reduced and the chicken is completely cooked through. Keep the pan covered for the first 30 minutes of cooking.
- Remove the cinnamon sticks, then mix the egg yolk with the remaining lemon juice. Quickly but carefully stir this mixture into the sauce until blended. Serve immediately.
GINGERED CHICKEN THIGHS
"This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. It's a family favorite and also a favorite at the girls' camp where I am the head cook. I usually serve it with rice prepared with coconut milk." Debbie Fleenor - Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours., Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 196mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
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- While chicken cooks, grate rind and squeeze juice from orange to measure 1 teaspoon and 1/4 cup, respectively. Add orange rind, juice, honey, and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions, if desired.
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