Sticky Spicy Orange Chili Glazed Chicken Thighs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (6–8 chicken thighs)
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2.5–3 lb bone-in, skin-on chicken thighs (6–8 pieces)
• 1.5 tsp kosher salt, 1 tsp black pepper
• 1 tsp smoked paprika, 0.5 tsp garlic powder
• 1 tbsp neutral oil (canola, avocado, or vegetable)
• 1 cup fresh orange juice + 1 tbsp orange zest
• 0.25 cup honey + 0.25 cup light brown sugar
• 2 tbsp soy sauce, 2 tbsp rice or apple cider vinegar
• 2–3 tbsp chili-garlic sauce (sambal oelek or similar)
• 0.5 tsp red pepper flakes (optional, for extra heat)
• 3 cloves garlic, minced; 1 tbsp fresh grated ginger
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• Sliced green onions, extra orange zest, sesame seeds (garnish, optional)

Do This

• 1. Heat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top, or use a large oven-safe skillet.
• 2. Pat chicken dry. Rub with salt, pepper, smoked paprika, garlic powder, and oil. Arrange skin-side up on rack or in skillet.
• 3. In a saucepan, combine orange juice, zest, honey, brown sugar, soy sauce, vinegar, chili-garlic sauce, red pepper flakes, garlic, and ginger. Simmer 6–8 minutes.
• 4. Stir in cornstarch slurry; cook 1–2 minutes until glossy and thick enough to coat a spoon. Reserve about 0.25 cup for serving.
• 5. Roast chicken 15 minutes. Brush generously with glaze and roast another 15–18 minutes, glazing once or twice more, until thighs reach 175–185°F (79–85°C).
• 6. For extra stickiness and char, broil 2–3 minutes, watching closely. Rest 5 minutes.
• 7. Brush with reserved glaze, sprinkle with green onions/orange zest, and serve hot over rice or potatoes.

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Why You’ll Love This Recipe

• The perfect balance of sweet citrus, savory soy, and slow-building chili heat.
• Bone-in, skin-on chicken thighs stay incredibly juicy with crackly, caramelized skin.
• The glaze reduces to a sticky, shiny, restaurant-style finish with minimal effort.
• Easy enough for a weeknight, impressive enough for guests.

Grocery List

• Produce: 3–4 medium oranges, 1 small piece fresh ginger, 1 head garlic, 2–3 green onions, optional cilantro or parsley.
• Dairy: None required.
• Pantry: Bone-in, skin-on chicken thighs, honey, light brown sugar, soy sauce, rice or apple cider vinegar, chili-garlic sauce (or sambal oelek), crushed red pepper flakes, cornstarch, neutral oil, kosher salt, black pepper, smoked paprika, garlic powder, sesame seeds (optional), rice or potatoes for serving.

Full Ingredients

For the Chicken

• 2.5–3 lb bone-in, skin-on chicken thighs (6–8 pieces)
• 1.5 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika (or regular paprika)
• 0.5 tsp garlic powder
• 1 tbsp neutral oil (canola, avocado, or vegetable oil)

For the Sweet-Heat Spicy Orange Chili Glaze

• 1 cup freshly squeezed orange juice (from about 3 medium oranges)
• 1 tbsp finely grated orange zest (from 1–2 oranges)
• 0.25 cup honey
• 0.25 cup light brown sugar, packed
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar or apple cider vinegar
• 2–3 tbsp chili-garlic sauce or sambal oelek (to taste)
• 0.5 tsp crushed red pepper flakes (optional, for extra heat)
• 3 cloves garlic, minced or pressed
• 1 tbsp fresh ginger, finely grated or minced
• 1 tbsp cornstarch
• 1 tbsp cold water (to mix with the cornstarch)

For Serving and Garnish (Optional but Recommended)

• 2–3 green onions, thinly sliced
• Extra orange zest
• 1–2 tsp toasted sesame seeds
• Cooked white or brown rice, mashed potatoes, or roasted potatoes
• Fresh cilantro or parsley leaves, roughly chopped

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C) with a rack in the middle position. Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a wire rack on top of the sheet pan if you have one; this helps the hot air circulate so the chicken skin gets crisp. If you prefer, you can skip the rack and use a large oven-safe skillet (a cast iron skillet works especially well for a rustic presentation).

Lightly oil the rack or skillet to help prevent sticking.

Step 2: Season the chicken thighs

Pat the chicken thighs very dry on all sides with paper towels; removing surface moisture is key for browning and crispy skin. Place the thighs in a large bowl or on a board.

In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and garlic powder. Drizzle the chicken with the neutral oil, then sprinkle the seasoning mixture evenly over all sides of the thighs. Rub the spices in so they adhere well, making sure the seasoning gets under any loose flaps of skin.

Arrange the thighs skin-side up on the prepared rack or in the skillet, leaving a little space between each piece so they roast instead of steam.

Step 3: Make the spicy orange chili glaze

While the chicken sits with the seasoning, prepare the glaze. In a small saucepan, combine the orange juice, orange zest, honey, light brown sugar, soy sauce, vinegar, chili-garlic sauce, red pepper flakes (if using), minced garlic, and grated ginger. Stir to combine.

Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 6–8 minutes, until it has reduced slightly and the flavors smell rich and concentrated.

In a small cup, stir together the cornstarch and cold water until smooth. Slowly pour this slurry into the simmering sauce while stirring. Continue to cook for 1–2 minutes, until the glaze turns glossy and thick enough to coat the back of a spoon. Remove from heat.

Transfer about 0.25 cup of the glaze to a small bowl and set aside for serving; this portion will not touch the raw chicken.

Step 4: Start roasting the chicken

Place the seasoned chicken in the preheated 400°F (200°C) oven and roast, skin-side up, for 15 minutes without any glaze. This initial dry roasting step helps render the fat and firm up the skin so it can hold a lacquer of glaze without becoming soggy.

After 15 minutes, carefully remove the pan from the oven and set it on a heatproof surface. You should see some light browning and rendered juices in the pan.

Step 5: Brush with glaze and roast until sticky and shiny

Using a pastry brush or spoon, generously coat the tops and sides of each chicken thigh with the hot orange chili glaze from the saucepan (not the reserved serving glaze). Return the pan to the oven and roast for another 10 minutes.

After 10 minutes, glaze the chicken again, focusing on the tops and any areas that look dry. Roast for an additional 5–8 minutes, until the thighs are deeply browned, glossy, and the internal temperature reaches at least 175–185°F (79–85°C) when measured at the thickest part (thighs stay juicy at this higher temp). The glaze should look thick, sticky, and slightly caramelized around the edges.

Step 6: Broil for extra char and finish the dish

For that restaurant-style caramelized finish, switch the oven to broil on high. Place the pan on a middle rack (not too close to the element) and broil for 2–3 minutes, watching very closely so the glaze turns deeply glossy with some charred spots but does not burn. Remove immediately if any areas darken too quickly.

Transfer the pan to a cooling rack. Let the chicken rest for about 5 minutes so the juices redistribute and the glaze firms up into a beautiful sticky coating.

Right before serving, brush or drizzle the thighs with the reserved 0.25 cup of glaze for a fresh, bright layer of flavor. Sprinkle with sliced green onions, a pinch of extra orange zest, and sesame seeds if using. Serve hot over rice, potatoes, or your favorite sides, spooning any pan juices over the top.

Pro Tips

• Go hotter on the thighs: Unlike chicken breast, thighs stay juicy even up to 185°F (85°C). That extra time helps the collagen melt and the glaze caramelize without drying the meat out.
• Use fresh orange juice if possible: Bottled juice works, but freshly squeezed gives a brighter, more vibrant citrus punch and better zest-to-juice balance.
• Control the heat level: For mild heat, use 1–2 tbsp chili-garlic sauce and skip the red pepper flakes. For a real kick, use the full 3 tbsp plus the flakes.
• Adjust glaze thickness: If your glaze gets too thick, whisk in 1–2 tbsp water or orange juice to loosen. If it is too thin, simmer a bit longer before adding more cornstarch.
• Crispier skin tip: For extra-crisp skin under the glaze, refrigerate the seasoned chicken uncovered for 30–60 minutes before roasting to dry the skin further.

Variations

• Orange-Maple Chipotle: Swap the honey for pure maple syrup and replace chili-garlic sauce with 1–2 minced chipotle peppers in adobo. Smoky, sweet, and perfect for a campfire-style dinner.
• Garlic-Lime Orange Twist: Replace half of the orange juice with lime juice and increase the garlic to 4–5 cloves. This gives a sharper, tangier edge that pairs well with cilantro rice.
• Boneless, skinless option: Use 2–2.5 lb boneless, skinless thighs. Reduce the first roast time to 10 minutes, then glaze and roast another 10–12 minutes, broiling briefly at the end. You will lose some crisp skin, but gain speed.

Storage & Make-Ahead

Store leftover glazed chicken thighs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F (165°C) oven for 12–15 minutes, loosely covered with foil, until warmed through. To refresh the glaze, you can brush on a little extra orange juice mixed with a spoonful of honey before reheating, then uncover for the last few minutes to re-sticky the surface.

The glaze can be made 3–4 days ahead and kept in the refrigerator. Rewarm it over low heat, whisking in a splash of water if it has thickened too much. You can also season the chicken up to 24 hours in advance; keep it covered in the fridge, then roast as directed.

Nutrition (per serving)

Approximate values per serving (assuming 4 servings, including skin and glaze): about 520 calories; 29 g protein; 30 g fat; 32 g carbohydrates; 0.5 g fiber; 27 g sugars; 900 mg sodium. Actual values will vary based on the size of the chicken thighs and how much glaze you use.