Chicken thighs are one of the tastiest parts of this protein. You can get a generous amount of meat covered in a crispy skin that works so well with any kind of glaze.
This week I wanted something tasty but fresh —in Lisbon we are at 30ºC— and I had some frozen chicken thighs waiting for some inspiration.
I decided that the best way to make a fresh meal with the chicken was with a citrus glaze. Orange, lime and lemon combined in one glossy honey based glaze.
Including honey in the glaze is the key of a golden and crispy finish on the skin of the chicken. Also, it balances the acidity of the citrus combination.
As a company for this chicken I made Parmesan cheese potatoes that work so well as side dish.
- 4 chicken thighs
- 3 oranges
- 1 lime
- 1 lemon
- 2 tbsp honey
- 1 tbsp soy sauce
- Salt
- Black Pepper
-
Preheat the oven to 220 ºC
-
In a small bowl prepare the glaze/marinade sauce. Add the juice of the 2 oranges, the lime and the lemon. Add the honey and the soy sauce. A pinch of salt and black pepper and the sauce is ready.
-
Use ⅓ of the preparation to marinate the chicken thighs for 10 minutes at least.
-
The ⅔ of the sauce will be used as a glaze. In a small nonstick pan in medium heat, pour the sauce and stir until is thick and shiny.
-
Cut into slices the last orange and use it as a base for the chicken. Put the chicken thighs with the skin facing down. Glaze with a brush and take to the oven for 10 minutes.
-
Turn the chicken and glaze the skin again . Take to the oven again for 15 minutes into broil mode. This way you'll get a crispy and golden skin.
You can leave the chicken thighs marinate overnight, is not necessary, but it will give a stronger citrus flavour to the chicken.
If you found this recipe useful you can share it and follow The Cookware Geek on Facebook or Pinterest.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.