Chicken Thighs with Orange-Ginger Glaze

Oxmoor House
Chicken Thighs with Orange-Ginger Glaze Recipe
Oxmoor House
Honey—combined with fresh ginger, orange rind, and orange juice—is all that's needed to concoct this spicy-sweet glaze. Round out your meal with white rice.
4 servings (serving size: 2 chicken thighs and about 1 1/2 tablespoons sauce)


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8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 tablespoons honey
1 teaspoon grated peeled fresh ginger
Chopped green onions (optional)


Prep: 1 Minute
Cook: 14 Minutes

1. Sprinkle chicken with salt, pepper, and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.

2. 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.

Serve with: Roasted Broccoli with Almonds

Created date

January 2011

Nutritional Information

Calories 327
Caloriesfromfat 0.0 %
Fat 14.5 g
Satfat 3.8 g
Monofat 6.4 g
Polyfat 3.6 g
Protein 30.9 g
Carbohydrate 17.7 g
Fiber 0.9 g
Cholesterol 112 mg
Iron 1.7 mg
Sodium 395 mg
Calcium 31 mg