Description
Tender chicken thighs soak up a zesty blend of orange juice, honey, garlic, and rosemary before roasting to a sticky, golden glaze, with layers of smoky paprika and cumin unfolding in every juicy bite.
Ingredients
- 6 pieces chicken thighs
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons fresh rosemary leaves (chopped)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 3 cloves garlic (minced)
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.
- In a medium bowl whisk together orange juice, orange zest, chopped rosemary, smoked paprika, ground cumin, minced garlic, honey, olive oil, soy sauce, salt, and black pepper until smooth.
- Place the chicken thighs in a shallow dish or zip-top bag and pour half of the marinade over them, turning to coat. Reserve the other half of the marinade for glazing.
- Marinate the chicken in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
- Arrange the chicken thighs skin-side up on the prepared baking sheet and bake for 25 minutes.
- Remove the chicken from the oven and brush the reserved marinade evenly over each thigh, then return to the oven and bake for an additional 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the glaze is sticky.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- For a citrus twist, substitute blood orange juice and zest for regular orange.
- You can grill the thighs over medium heat for 6–8 minutes per side instead of baking.
- Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a low oven or covered skillet to preserve the glaze.