Orange-Chili Glazed Chicken Thighs

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 chicken thighs finished with a tangy orange and chili glaze that offers a bright citrus punch with a mild spicy kick. This Chinese-inspired chicken recipe, ready in about 35 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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: 25 min Serves 3 Chinese cuisine 420 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup fresh orange juice
1 tsp orange zest
2 tbsp honey
2 tbsp soy sauce
1/2 tsp red chili flakes
2 cloves, minced garlic
1 tsp cornstarch
1 tbsp water
2, thinly sliced for garnish green onions

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Instructions

Step 1: Pat dry 6 bone-in chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is browned and crispy, then flip and cook for 5 more minutes. Remove chicken and set aside.
Step 3: In the same skillet, reduce heat to medium and add 2 minced garlic cloves, sauté for 30 seconds until fragrant.
Step 4: Add 1/2 cup fresh orange juice, 1 tsp orange zest, 2 tbsp honey, 2 tbsp soy sauce, and 1/2 tsp red chili flakes. Stir and let simmer for 3 minutes.
Step 5: Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and stir into the sauce. Cook for 1-2 minutes until sauce thickens to a glaze consistency.
Step 6: Return chicken thighs to the skillet and coat with the orange-chili glaze. Cook for an additional 2 minutes to heat through and caramelize the glaze.
Step 7: Garnish with 2 thinly sliced green onions and serve hot.