Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp black pepper
- 1 tbsp neutral oil (avocado, canola, grapeseed)
- 1/2 cup (120 ml) fresh orange juice
- 1 tbsp finely grated orange zest
- 1/4 cup (60 ml) low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp packed light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1 tbsp unsalted butter
- 1 tsp toasted sesame oil
- For serving (optional): sliced scallions, toasted sesame seeds, orange wedges
Do This
- 1) Heat a 12-inch cast-iron skillet over medium-high heat (or set it over a steady bed of medium coals).
- 2) Pat chicken dry; season with salt and pepper.
- 3) Sear skin-side down 8–10 minutes until deeply browned; flip 3 minutes. Remove to a plate.
- 4) Sauté ginger and garlic 30 seconds; add orange juice, zest, soy sauce, honey, brown sugar, vinegar, and pepper flakes. Simmer 3 minutes.
- 5) Return chicken skin-side up; cook (oven at 425°F / 220°C or covered over indirect fire) 18–22 minutes to 175°F / 79°C internal.
- 6) Remove chicken; boil glaze 2–4 minutes until sticky. Off heat, whisk in butter + sesame oil; brush all over chicken and serve.
Why You’ll Love This Recipe
- Big flavor, simple method: one skillet, a quick sear, then the glaze does the heavy lifting.
- That sticky lacquer: orange, ginger, soy, and honey reduce into a sweet-savory coating that clings to every bite.
- Built for the fire (or the stove): make it outside over coals, or indoors with a quick oven finish.
- Restaurant-style results at home: crisped skin, caramelized edges, and a glossy glaze you’ll want to spoon over everything.
Grocery List
- Meat: bone-in, skin-on chicken thighs
- Produce: oranges (for juice and zest), fresh ginger, garlic, scallions (optional)
- Dairy: unsalted butter
- Pantry: low-sodium soy sauce, honey, light brown sugar, rice vinegar, neutral oil, toasted sesame oil, red pepper flakes, kosher salt, black pepper, toasted sesame seeds (optional)
Full Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 tbsp neutral oil (avocado, canola, or grapeseed)
Orange-Ginger Sticky Glaze
- 1/2 cup (120 ml) fresh orange juice (from 1–2 oranges)
- 1 tbsp finely grated orange zest
- 1/4 cup (60 ml) low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp packed light brown sugar
- 2 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 3 garlic cloves, minced
- 1/4 tsp red pepper flakes
- 1 tbsp unsalted butter
- 1 tsp toasted sesame oil
For Serving (Optional, but highly recommended)
- 2 tbsp thinly sliced scallions
- 1 tbsp toasted sesame seeds
- Orange wedges
- Steamed rice or charred green vegetables (like broccolini or snap peas)
Step-by-Step Instructions
Step 1: Prep your heat (fire or oven)
Outdoor “over the fire” setup: Build a two-zone fire so you have a hot side for searing and a cooler side for gentle cooking. You want steady, medium coals (not tall flames). Set a 12-inch cast-iron skillet over the hot side and let it preheat for 5 minutes.
Indoor setup: Preheat the oven to 425°F (220°C). Place a 12-inch cast-iron skillet on the stovetop over medium-high heat and let it preheat for 3–5 minutes.
Step 2: Dry and season the chicken for crisp skin
Pat the chicken thighs very dry with paper towels (dry skin browns faster and splatters less). Season all over with 1 1/2 tsp kosher salt and 3/4 tsp black pepper.
Drizzle 1 tbsp neutral oil into the hot skillet and swirl to coat.
Step 3: Sear until deeply browned
Place the chicken thighs in the skillet skin-side down. Press gently with tongs for the first 10 seconds so the skin makes solid contact.
Sear 8–10 minutes without moving them, until the skin is a deep golden brown and releases easily. Flip and cook the second side for 3 minutes.
Transfer chicken to a plate. Carefully pour off excess rendered fat, leaving about 1 tbsp in the skillet (this keeps the glaze from turning greasy).
Step 4: Build the orange-ginger glaze in the same skillet
Reduce heat to medium. Add the grated ginger and minced garlic and stir constantly for 30 seconds, just until fragrant.
Add the following to the skillet and stir, scraping up any browned bits (that’s flavor):
1/2 cup orange juice, 1 tbsp orange zest, 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp brown sugar, 2 tbsp rice vinegar, 1/4 tsp red pepper flakes.
Bring to a simmer and cook for 3 minutes, stirring occasionally, until slightly reduced.
Step 5: Return chicken and cook gently until done
Return the chicken to the skillet skin-side up so the skin stays as crisp as possible. Spoon a little glaze over each piece (avoid drowning the skin).
Indoor (oven finish): Transfer the skillet to the preheated oven and roast uncovered for 18–22 minutes, or until the thickest part reaches 175°F (79°C) on an instant-read thermometer.
Outdoor (over-fire finish): Move the skillet to the cooler side of the fire (indirect heat). Cover loosely with a cast-iron lid or foil and cook 15–20 minutes, maintaining a gentle simmer in the glaze, until the chicken reaches 175°F (79°C).
Step 6: Reduce into a sticky, caramelized coating
Transfer the cooked chicken to a clean plate and let it rest for 5 minutes.
Bring the glaze in the skillet to a steady simmer over medium heat and cook 2–4 minutes, stirring often, until it turns syrupy and coats the back of a spoon. Watch closely: the honey and sugar can go from perfect to scorched quickly, especially over an open fire.
Remove the skillet from the heat. Whisk in 1 tbsp unsalted butter until glossy, then stir in 1 tsp toasted sesame oil.
Step 7: Glaze, garnish, and serve
Brush or spoon the sticky orange-ginger glaze over the chicken, making sure each piece gets a shiny coating. Sprinkle with sliced scallions and toasted sesame seeds if using. Serve with orange wedges for squeezing at the table.
If you want extra caramelized edges, you can briefly place the chicken back into the skillet for 30–60 seconds (skin-side up) just to re-warm it in the glaze. Keep it short so the glaze doesn’t burn.
Pro Tips
- Dry skin = better sear: Pat the chicken very dry before it hits the pan. Moisture is the enemy of browning.
- Don’t rush the first side: Let the skin sear undisturbed for the full 8–10 minutes. It will release when it’s ready.
- Control the heat for the glaze: Once sugar is involved, keep the glaze at a gentle simmer and stir often. Over a fire, move the skillet off the hottest coals if it starts bubbling aggressively.
- Cook thighs a little higher: Thighs are juicier and more tender around 175°F (79°C) than at 165°F.
- Degrease for a cleaner glaze: Pouring off extra chicken fat after searing keeps the sauce glossy instead of oily.
Variations
- Boneless, skinless thighs: Sear 4–5 minutes per side, then simmer gently in the glaze until 175°F (79°C), about 6–10 minutes depending on thickness.
- Smoky orange-ginger: Add 1/2 tsp smoked paprika to the glaze and finish with a tiny pinch of flaky salt.
- Spicy-sweet: Increase red pepper flakes to 1/2 tsp or add 1 tbsp sriracha with the liquids.
Storage & Make-Ahead
Refrigerate leftover chicken and glaze in an airtight container for up to 4 days. Reheat gently so the sugars don’t scorch: place chicken in a skillet with the glaze plus 1–2 tbsp water, cover, and warm over medium-low heat for 6–10 minutes, or warm in a 325°F (163°C) oven until hot.
Make-ahead option: whisk the glaze ingredients together (orange juice, zest, soy sauce, honey, brown sugar, vinegar, ginger, garlic, pepper flakes) and refrigerate up to 24 hours. Cook as written, adding butter and sesame oil only at the end.
Nutrition (per serving)
Approximate per serving (1/4 of recipe): 460 calories, 31 g protein, 24 g fat, 30 g carbohydrates, 26 g sugars, 980 mg sodium, 1 g fiber. Values vary by chicken size and specific brands.
Leave a Reply