Orange Yuzu Glazed Roasted Chicken Thighs

By AislePrompt Editorial · ·

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.

Roasted chicken thighs glazed with a bright and tangy yuzu orange sauce, combining sweet and citrus flavors for a succulent main dish. This Asian Fusion-inspired chicken recipe, ready in about 45 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 320 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: 15 min Cook: 30 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Pat dry 4 bone-in chicken thighs and season both sides with 1 tsp salt and 0.5 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy.
  3. Step 3: Flip the chicken and cook for another 3 minutes. Remove skillet from heat.
  4. Step 4: In a small bowl, whisk together 2 oz Ferrand Dry Curaçao Yuzu Late Harvest, 1 tbsp honey, 1 tbsp soy sauce, 2 cloves minced garlic, and 1 tsp grated fresh ginger until well combined.
  5. Step 5: Pour the yuzu glaze over the chicken thighs and transfer the skillet to the oven. Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is caramelized.
  6. Step 6: Remove from oven and sprinkle with 2 tbsp chopped fresh cilantro before serving.

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