Citrus Glazed Chicken Thighs
Sweet, sticky Citrus Glazed Chicken Thighs were our super tasty winner winner chicken dinner recipe.
There are two parts to this dish that make it so good…
1- The citrus marinade with both orange and lemon juice and also the zest.
2- The orange marmalade glaze (that’s what brings the “sticky” factor).
How to Make Citrus Glazed Chicken Thighs
First, put 8 chicken thighs in a gallon size plastic bag.
I love marinating this way because you just throw away the bag when ready to cook, so it’s easy clean up.
Then set out the other marinating ingredients… a lemon and orange, balsamic vinegar, and honey.
We will use the orange marmalade when it’s time to make the glaze.
Zest the orange and lemon into a bowl.
You can use a microplane grater or the zester side of a box grater.
When zesting just barely get the peel and not into the white part because that can be bitter.
Then squeeze all the juice from both the lemon and the orange.
If any seeds get in there just remove them.
Then add in a tablespoon each honey and balsamic vinegar.
Season with kosher salt, pepper, and crushed red pepper flakes and whisk until combined.
Remove 1/4 cup of this marinade and store in a covered container in the fridge.
We will use this later for the glaze.
Pour the rest in the bag with the chicken thighs.
And massage the bag until the chicken is coated.
Marinate in the fridge overnight.
Put the chicken in a 9×13 casserole dish.
I put some of the lemon and orange wedges in with the bag while marinating, so I added those to the dish for some extra color.
You can certainly do this but it’s not needed.
A little more kosher salt, pepper, and crushed red pepper flakes over top.
Then put the chicken in a 400 degree oven for 30 minutes.
While the chicken is baking, we can make the orange marmalade glaze.
Combine the reserved citrus marinade from earlier with a half cup of orange marmalade in a saucepan.
Bring to a boil and reduce the heat to simmer for just a few minutes, whisking a few times.
Brush the glaze over the chicken thighs.
And then back into the 400 degree oven for 15 more minutes.
Citrus Glazed Chicken Thighs will have your kitchen smelling like sweet springtime đŸ™‚
The bright, fresh citrus aroma is heavenly!
And the flavor is even better!
Lots of finger licking good right here with the sticky glaze made for a fun and delicious dinner đŸ™‚
If you like Citrus Glazed Chicken Thighs, you might also like these recipes…
Crab Salad with Citrus Vinaigrette
Lemon Chicken and Potatoes
Crispy Baked Lemon Pepper Chicken
Air Fryer Caribbean Jerk Chicken Thighs
.
Follow me on:
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Citrus Glazed Chicken Thighs
Citrus Glazed Chicken Thighs is a flavorful chicken recipe with a bright citrus marinade, baked in the oven, and brushed with a citrus glaze
Ingredients
- 8 chicken thighs
- 1 orange
- 1 lemon
- 1 Tbsp balsamic vinegar
- 1 Tbsp honey
- kosher salt, pepper, crushed red pepper flakes
- 1/2 cup orange marmalade
Instructions
-
Trim the chicken thighs if needed and place them in a gallon size plastic bag.
-
Use a microplane grater or zester to zest the lemon and the orange into a bowl. Then squeeze the juice from the lemon and orange into the bowl.
-
Add the balsamic vinegar, honey, kosher salt, pepper, and crushed red pepper flakes into the bowl. Whisk until combined.
-
Remove 1/4 cup of the marinade and store in a covered container in the fridge. Pour the remaining marinade into the bag with the chicken.
Note: You can add a few of the lemon and orange wedges that were squeezed to the bag if desired.
-
Massage the bag until the chicken is evenly coated. Marinate in the fridge overnight.
-
Put the chicken into a casserole dish, sprinkle more kosher salt, pepper, and crushed red pepper flakes over top. Bake in a 400 degree oven for 30 minutes.
-
As the chicken is baking, put the orange marmalade and the reserved marinade that was set aside earlier into a saucepan. Bring to a boil and reduce heat to simmer 3 to 4 minutes, stirring a few times.
-
Brush the glaze over top of the chicken and bake in the 400 degree oven for 15 more minutes. Check to make sure the chicken is above 165 degrees and serve.
My new cookbook is now available, check it out HERE!
