Orange Glazed Chicken Thighs


This chicken is boneless, skinless, moist and covered in the most fabulous tasting glaze that is made with orange juice, honey and more. This is a must try chicken recipe! These delicious Orange Glazed Chicken Thighs are prepared and cooked in a cast iron skillet then finished off by baking in the oven. If you don’t have a cast iron skillet transfer the chicken to an oven safe pan or dish to bake.



Ingredients – I show minced and powdered

garlic, use whichever one you prefer.



Add the oil to a large skillet

over medium heat.



Salt and pepper one side of the chicken.



Place the chicken, seasoned side down,

into the hot skillet. Cook a few minutes

until it just starts to turn a light brown.

Salt and pepper the uncooked side.



Turn the chicken over and cook

just until it turns a light brown.



Move the chicken to the side

and stack if necessary.



Add the rest of the ingredients to the skillet.



Stir the sauce ingredients then spread

it out and place the chicken on top.

Cook until hot and turn the chicken over.



Remove the skillet from the burner and if

you didn’t use a cast iron skillet, place the

chicken and glaze into an oven safe pan or dish.

Place skillet or baking dish into a preheated 350 degree

oven for 30 minutes, turning over after 15 minutes.

Check the internal temperature and bake until

165 degrees then it’s done and ready to serve.


Orange Glazed Chicken Thighs



  • 5 – 8 chicken thighs, boneless & skinless
  • 2 Tbsp. olive oil
  • 1 tsp salt, split in half
  • 1/2 tsp pepper, split in half
  • 1/4 tsp garlic powder or 1 clove garlic, minced
  • 4 green onions, sliced thin
  • 1/3 cup honey
  • 2 Tbsp. apple cider vinegar
  • 1 large orange, juiced and strained


  1. Preheat oven to 350 degrees.
  2. Heat the oil over medium heat in a large cast iron skillet (or any large skillet).
  3. Salt and pepper one side of the chicken then place the seasoned side down into the hot skillet. Cook a few minutes until a light brown.
  4. Salt and pepper the other side of the chicken. Turn the chicken over and lightly brown the uncooked side.
  5. Move the chicken to the side of the pan, stacking if necessary.
  6. Add the remaining ingredients to the pan, stir to combine and spread it out placing the chicken on top.
  7. Cook just until hot, turn the chicken over and remove from the burner.
  8. If you didn’t cook this in a cast iron skillet, transfer chicken and glaze into an oven safe pan or dish.
  9. Bake, uncovered, for 30 minutes turning the chicken over after 15 minutes.
  10. Check the temperature and if it isn’t 165 degrees in the center of the thickest piece, continue baking until it is. Check it every 3 – 5 minutes to see if it’s done.
  11. Spoon any remaining glaze on top and serve.

Categories: Chicken, Fruit, Sauces


  1. I eat chicken on average 5 times/week. I love it. I love all the ways I can prepare it. This time of year, that usually means whatever marinade my Helen dreams up…half-hour or so…followed by grilling over the current flavor of charcoal on the portal of our workshop. This week? Applewood charcoal.

    The only thing I’d leave out would be the honey. It’s already enough work as it is trying to keep sugar out of an American diet. But, I love how you’re teaching others to understand the look of a meal is about as important as flavorings.

    Liked by 4 people

  2. Another beauty here, Diane.

    I think that thighs are much overlooked and they are a (relatively) cheap protein source, cheaper still if you can be bothered to butcher your own chickens!

    Another one I’m going to “cut down to size” for my singleton requirements, I reckon a couple of those with some kind of rice would be just right for my tiny appetite!

    Liked by 2 people

  3. sounds delicious! mouth-watering! should definitely try it out. thank you for sharing🀍

    Follow @everythingtips for tips and recommendations if interested! It would mean a lot to me!πŸ₯ΊπŸ€


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