Chicken Thighs with Orange-Ginger Glaze

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.

Yield: 4 servings (serving size: 2 chicken thighs and about 1 1/2 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 0.0%
  • Fat: 14.5g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 3.6g
  • Protein: 30.9g
  • Carbohydrate: 17.7g
  • Fiber: 0.9g
  • Cholesterol: 112mg
  • Iron: 1.7mg
  • Sodium: 395mg
  • Calcium: 31mg

Ingredients

  • 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)

Preparation

  1. 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. 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.
  3. Serve with: Roasted Broccoli with Almonds
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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