We’re talking chicken here… get your mind out of the gutter.
I’m not sure why, but I NEEDED to make these citrus glazed chicken thighs. I thought of it and I needed to make it. Now, what’s weird (and what may make you do the one-eyebrow raise thingy) is I have never eaten a chicken thigh in my life until I made these. Not ever. Not a boneless one, not a fried one, not a barbequed one, not a single one. So, yes, a bit strange I had to make these.
What is not strange is they were wicked awesome and I feel like a dolt from not having gone to the dark side sooner.
(Did ya catch that? That little word play? The dark side… referencing Star Wars and chicken wings.)
{chirp, chirp, chirp go the crickets}
And that is why I cook and don’t do stand-up.
ANYHOO…
These are citrusy and sweet, but not too sweet like the stuff you get from a Chinese restaurant that is loaded with who knows what and turns into a gross congealed gel with you refrigerate it. And my husband who typically isn’t a fan of citrus, gobbled these up like a man on a mission. And then sneaked one in the middle of the night and ate it cold right out of the fridge. To me that speaks volumes. And also,I just found out “snuck” is not a real word. This whole time when I would sneak stuff, I thought I had snuck it, but I was mistaken. Thank you auto-correct…
I am quite pleased with the glaze, and I think it would be awesome on grilled chicken kabobs, so I am definitely going to try that. And on salmon. Oh yeah, baby… get into my belly! So, that’s gonna have to happen too!
If you are sort of freakish like me and have never tried a chicken thigh before, just know you and I, we’re like kindred spirits and I should know you 🙂
Citrus Chicken Thighs
Citrusy and sweet, but not too sweet like the stuff you get from a Chinese restaurant that is loaded with who knows what and turns into a gross congealed gel with you refrigerate it.
Ingredients
- 3 pounds bone-in, skin-on chicken thighs (roughly 10)
- 1 large orange - juiced
- 1 lime - juiced
- 1/2 large ruby red grapefruit - juiced
- 1 TBSP rice wine vinegar
- 1 TBSP soy sauce
- 1 tsp fresh ginger - grated
- 2 cloves garlic - grated
- crushed red pepper flakes (to taste)
- 1/3 cup orange marmalade
- 1 TBSP cornstarch
- 3 TBSP water
- salt and pepper to taste
- green onion and red bell pepper to garnish
Instructions
- Preheat oven to 425. Prepare chicken by rubbing salt and pepper on both sides of each thigh and place on rimmed baking sheet skin-side down. Place in the oven and bake 20 minutes.
- Meanwhile, create the glaze by combine citrus juices in a measuring cup. You want about 3/4 cup of juice. Add ginger, garlic, crushed red pepper, soy sauce, and vinegar.
- Pour juice mixture into a medium saucepan and bring to a simmer over medium heat and cook 5 minutes. Add marmalade and stir to combine. Bring back to a simmer. Sauce will begin to thicken, however you may need to add a little thickener to help it along. If so, in a small cup combine cornstarch with water to create a slurry. Add 1 tbsp of your slurry to the glaze at a time, stirring in between additions until your glaze is thickened to your liking.
- Brush glaze on the thighs and flip them over (skin-side up) and drain any grease from the baking sheet. Brush glaze on the skin-side and bake for an additional 20-25 minutes or until the skin is crispy, brushing glaze on every 7-10 minutes or so.
Recommended Products
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Wusthof Classic 7-piece Slim Knife Block Set (Acacia) -
Mixing Bowls with Airtight Lids, 6 piece Stainless Steel Metal Bowls by Umite Chef, Measurement Marks & Colorful Non-Slip Bottoms Size 7, 3.5, 2.5, 2.0,1.5, 1QT, Great for Mixing & Serving -
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Nutrition Information:
Yield: 5 Serving Size: 2Amount Per Serving: Calories: 298Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 116mgSodium: 407mgCarbohydrates: 27gFiber: 2gSugar: 19gProtein: 23g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary significantly for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
