Hidden Spice Grilled Chicken with Charred Citrus Glaze

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken thighs brushed with a smoky, sweet-spicy glaze featuring charred orange and a blend of warming spices. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, orange, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
1 large, halved orange
3 tbsp olive oil
2 tbsp honey
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp red chili flakes

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Place 1 large halved orange cut-side down on the grill and char for 4-5 minutes until caramelized and blackened on the edges.
Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp honey, juice of the charred orange halves, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp red chili flakes to create the glaze.
Step 3: Pat dry 6 bone-in chicken thighs with skin on, then brush both sides generously with half the glaze.
Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin is crisp and charred, then flip and grill for another 6 minutes, basting with remaining glaze halfway through, until internal temperature reaches 165°F.
Step 5: Remove chicken from grill and rest for 5 minutes before serving with remaining charred orange halves for squeezing.