Sticky Orange Glazed Chicken Thighs Recipes

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QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE



Quick and Easy Sweet and Sticky Orange Chicken Glaze image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 1/2 cups glaze

Number Of Ingredients 5

1 cup hoisin sauce
1 orange, zested
1/4 to 1/3 cup fresh orange juice
Hot chicken, for serving
1/4 cup toasted sesame seeds, for sprinkling

Steps:

  • To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
  • Toss with hot chicken and sprinkle with sesame seeds to coat.

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

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE



Sticky Glazed Chicken Thighs in Butter Lettuce image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup orange juice
1/2 cup ketchup
1/4 cup light brown sugar
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
Pinch red pepper flakes
8 boneless, skinless chicken thighs
Canola oil, for brushing
Salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional
Butter lettuce leaves, for wrapping

Steps:

  • Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
  • Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
  • Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

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Top Asked Questions

How do you make orange chicken thighs taste good?
Orange juice, honey, soy sauce, rice vinegar, garlic, crushed red pepper, and black pepper are mixed together and thickened to give the chicken thighs the delicious ‘sticky orange’ taste. Sticky Orange Chicken Thighs are best served over rice.
How to cook chicken thighs in the oven?
Add orange juice, honey, soy sauce, rice vinegar, minced garlic, crushed red pepper, and black pepper into a small bowl, mix well to combine. Preheat the oil in a large oven proof skillet (cast iron works best) over medium heat on the stove. Once skillet is hot add chicken thighs in a single layer skin side down.
What is the best way to cook chicken thighs in sauce?
If sauce is thick enough to coat a spoon, plate the chicken and drizzle sauce over plated thighs and sprinkle with julienned green onion and sesame. If the sauce is thin, remove chicken from the pan and tent with foil. Reduce sauce until it coats back of spoon and then drizzle over top of chicken.
How do you make chicken wings with hoisin glaze?
Watch how to make this recipe. To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken. Toss with hot chicken and sprinkle with sesame seeds to coat.

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