Honey Orange Chicken
This Honey Orange Chicken delivers a perfect balance of sweet, tangy, and savory flavors. The citrusy marinade and glaze soak into the chicken, creating a rich and juicy dish that's brightened with just the right amount of heat.
Servings 6
Ingredients
- 3 1/2 lbs boneless chicken thighs trimmed of excess fat
- 1/2 cup fresh orange juice
- 1/4 cup olive oil
- 1 tablespoon orange zest
- 1 1/2 tablespoon fresh lemon juice
- 2 tablespoon hot sauce
- 2 tablespoon dijon mustard
- 2 garlic cloves minced
- 1 teaspoon chopped parsley for garnish (optional)
Glaze
- 2 tablespoon butter
- 2 tablespoon dijon mustard
- 1/4 cup honey
- 1/4 cup fresh orange juice
- 2 teaspoon orange zest
- 1/4 cup BBQ sauce
Instructions
- In a medium bowl, whisk together the orange juice, orange zest, lemon juice, olive oil, hot sauce, Dijon mustard, and garlic.
- Add the chicken thighs to a gallon-sized resealable bag, pour the marinade over them, then seal the bag, squeezing out any extra air.
- Coat the chicken with the marinade and place it in the refrigerator to marinate for 1 to 6 hours.
- When ready, heat the grill to medium-high, around 400°F.
- As the grill heats up, make the glaze. In a small saucepan, melt butter over medium heat.
- Whisk in honey, orange juice, orange zest, BBQ sauce, and Dijon mustard. Once combined, remove from heat and set aside about 1/3 cup for serving.
- Grill the chicken for about 4 minutes on each side. Then, brush with the glaze and continue grilling for another 2 minutes per side, until the chicken reaches 165°F in the center and is slightly charred.
- Serve the chicken warm, drizzled with the reserved glaze and garnished with parsley, if you like.