I mentioned in my post about the Coconut Lime Cookies that I am enjoying my iPad subscription to Everyday Food. This is another recipe that I made within days of discovering it in the May 2013 issue. In its original form, it has rosemary and uses pork chops. But all I had was chicken thighs and I wanted to serve it with Jasmine rice and broccoli, so I went for a more Asian inspired approach and used basil instead.
The result was scrumptious. So easy, so fast, and so freaking delicious.
Broiled Orange Honey Glazed Chicken Thighs
Adapted from Everyday Food.
Author: TheSpicedLife
Recipe type: Entree
Cuisine: Chicken
Ingredients
- 2 oranges (1 zested and juiced, 1 cut into 8 wedges)
- ¼ cup cider vinegar
- ¾ cup honey
- Salt and pepper to taste
- 2 lbs boneless, skinless chicken thighs
- several sprigs of basil
Instructions
- Whisk together the orange zest, orange juice, cider vinegar and honey. Place the basil sprigs, chicken thighs and orange wedges into a plastic bag along with the honey-vinegar mixture. Place in the fridge for at least one hour and up to 4 hours (mine marinated all afternoon).
- Place the chicken thighs and oranges on a wire rack set on a rimmed baking sheet. Sprinkle the chicken with salt and pepper. Transfer the marinade to a small saucepan and bring to a boil. Let simmer until until reduced by half, about 5 minutes.
- Place the baking sheet in the top third of the oven. Turn the boiler on (I used the "high" boiler setting) and broil the chicken and orange wedges for 3 minutes. Flip the chicken thighs over and brush with the reduced marinade. Continue broiling until the chicken thighs are cooked through, about 5-8 minutes more.
- Brush the chicken thighs with reserved marinade and then serve. I drizzled a little extra of the marinade onto the rice and broccoli I served with the dish.
Joanne says
May 31, 2013 at 6:20 amI love it when meals are super easy like this! Whip up a glaze, turn on the oven and BOOM – done.
Betty Ann @Mango_Queen says
June 2, 2013 at 11:49 amOh this orange honey glazed chicken thighs look absolutely amazing ~ it’s so hard to look away! I must make these soon. Love the flavors, Laura!
RavieNomNoms says
June 6, 2013 at 1:25 pmWhat an impressive recipe! Looks awesome!
Rod says
June 9, 2013 at 1:01 pmThis was an awesome delight! I made these for my daughter’s graduation party…a straight-forward, easy to do recipe. I ended up cutting the thighs in thirds and we added left over chopped green onions to the marinade. We had to add two scoops of orange concentrate as the oranges didn’t give enough juice. Truly a keeper and will be used repeatedly in the future.
Laura says
June 9, 2013 at 10:36 pmThanks for telling me and glad it worked out.
Alice says
February 26, 2015 at 6:47 amI love the idea of basil and orange! I’m going to have to give this a shot! 🙂
Rachel Cooks says
February 26, 2015 at 7:50 amI often broil meat during the winter — I love the flavors you put on this chicken, it sounds absolutely terrific!
nibbles by nic says
February 26, 2015 at 8:05 amSo simple and so delicious. I love the idea of broiling the fresh orange slices with it. My kids will love this one!
Lisa @ Garnish with Lemon says
February 26, 2015 at 8:25 amCitrus brightens any winter day! Love the flavor of blood oranges, especially with chicken!
Susan | LunaCafe says
February 26, 2015 at 11:32 amThese sound delicious–and so quick and easy to make too. A lovely, simple dinner that doesn’t take all afternoon to prepare. We all need more ideas like that. 🙂