These oven baked, citrus marinated chicken thighs roast off easily in the oven and are drizzled with a lovely citrus-y sauce for serving. A quick and easy weeknight meal!

citrus marinated chicken thighs on plate with rice and broccolini

The funny thing about citrus is that it is just seems to fit perfectly in to any season. There’s just something about those bright flavours that is just as welcoming in Summer as it is in Winter. These citrus marinated chicken thighs are just such a meal. I enjoy it year round and it’s in regular rotation in my kitchen. You’ll also love that they cook up entirely in the oven!

Ingredients and Substitutions

Chicken – I am a fan of bone-in and skin-on chicken thighs for this recipe, but bone-in and skin on chicken breasts will work equally well. Even boneless chicken will work with this recipe. Only the cooking time will change.
Orange Juice – You can use any oranges you have on hand.

Lemon and or Lime – a touch of lemon and/or lime juice in the sauce is never out of place. I will always add a bit if I have some on hand.

Cook’s Notes

Be sure to check for doneness with an instant read thermometer to be sure. Chicken is done when it registers 165F internal temperature, when tested in the thickest part of the meat.

Citrus Marinated Chicken Thighs - an easy and delicious weeknight meal!

Making ahead, storing and freezing

You could make this dish ahead and reheat in a 350F oven loosely covered with foil. Store leftovers in the fridge for up to 3 days. This chicken will also freeze well.

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citrus marinated chicken thighs on plate with rice and broccolini

Get the Recipe: Citrus Marinated Chicken Thighs

Bone-in/skin-on chicken thighs, marinated in citrus, then roasted off in the oven. Served with a citrus sauce. A quick and easy weeknight meal.
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 40 minutes
Yield: 4 people


  • 5-6 skin-on/bone-in chicken thighs


  • 2 cloves garlic, crushed
  • 1/4 inch slice fresh ginger, about 1-inch diameter or 1 teaspoon ginger paste
  • 1/2 cup fresh citrus juice, orange, lemon, lime or any mixture *see Note 1 below
  • 1/4 cup soy sauce, low sodium recommended
  • 1/4 cup white vinegar
  • 2 Tbsp white granulated sugar

For sauce:

  • 1 teaspoon cornstarch


  • Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
  • Place oven rack in top third of oven and preheat oven to 425F. Remove chicken from bag and onto a foil lined, rimmed baking sheet. Transfer marinade to a small saucepan and stir 1 teaspoon cornstarch into the mixture. Roast chicken until cooked through, about 30-40 minutes, depending on the size of your chicken thighs.
  • When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.


Note 1: I generally use 5 Tablespoons orange juice, 2 Tablespoons lime juice and 1 Tablespoon lemon juice. If I don't have limes, I'll do 6 Tablespoons orange and 2 Tablespoons lemon juice.
Cuisine: American, Canadian
Course: Main Course
Serving: 1serving, Calories: 354kcal, Carbohydrates: 10g, Protein: 24g, Fat: 23g, Saturated Fat: 6g, Cholesterol: 138mg, Sodium: 920mg, Potassium: 351mg, Sugar: 7g, Vitamin A: 110IU, Vitamin C: 12.3mg, Calcium: 17mg, Iron: 1.4mg
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