Get the Recipe: Sticky Orange Chicken Thighs
Bone-in, skin-on chicken thighs cook up entirely in the oven with a quick, easy orange marmalade, jalapeño, and sriracha sauce. A quick and easy one-pan weeknight meal!
Ingredients
- 1 Tablespoon cooking oil
- 6 bone-in, skin-on chicken thighs
- salt and freshly ground pepper
Orange Sauce:
- 2/3 cup orange marmalade
- 1 1/2 teaspoons soy sauce, low-sodium recommended
- 1 teaspoon sriracha
- 1 1/2 teaspoons sesame oil
- 1 clove garlic, minced
- 2 Tablespoons jalapeño, seeded and cored, finely diced
- 1/2-1 Tablespoon shredded coconut, optional *see Note 1 below
For garnish:
- fresh orange slices, halved
- fresh cilantro, chopped
Instructions
- Preheat oven to 400F. (Regular bake setting - adjust as needed for convection or fan-assisted.)
- Drizzle 1 Tablespoon cooking oil into an ovenproof skillet (such as a cast-iron skillet or any skillet that is ovenproof). Season 6 bone-in, skin-on chicken thighs with salt and freshly ground pepper, then place them in the prepared skillet, skin side up.
- Place in the preheated oven and roast for about 30 minutes, or until the chicken is almost cooked and the skin is golden.
- Meanwhile, prepare sauce by combining the 2/3 cup orange marmalade, 1 1/2 teaspoons soy sauce (low-sodium recommended), 1 teaspoon sriracha, 1 1/2 teaspoons sesame oil, 1 clove garlic (minced), 2 Tablespoons jalapeño (seeded and cored, finely diced) and 1/2-1 Tablespoon shredded coconut (optional *see Note 1 below) (if using) in a small bowl and mix well.
- When the chicken is almost cooked, remove from the oven and spoon off and discard the fat/liquid in the pan. Spoon a dollop of sauce over each chicken thigh and spread slightly over the top. Return to the oven for an additional 5-8 minutes, or until the chicken reaches at least 165F internal temperature when tested with an instant-read thermometer.
- Serve garnished with fresh orange slices and chopped cilantro.
Notes
Note 1: Coconut is optional and can simply be omitted. That said, I encourage you to try it, as it adds an interesting tropical note to this dish.
Tips!
If you'd like to try this recipe with boneless chicken thighs, boneless chicken breasts or bone-in chicken breasts, refer to the Recipe Tips above this Recipe Card for adjusted baking times.
Be sure to read the notes above this Recipe Card for substitution suggestions and serving suggestions that you may find helpful.
Serving: 1serving, Calories: 741kcal, Carbohydrates: 49g, Protein: 37g, Fat: 45g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 19g, Trans Fat: 0.2g, Cholesterol: 221mg, Sodium: 343mg, Potassium: 533mg, Fiber: 1g, Sugar: 44g, Vitamin A: 330IU, Vitamin C: 17mg, Calcium: 49mg, Iron: 2mg
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