Chicken With Orange Glaze is a flavorful healthy recipe that’s a snap to prepare. There’s no need for marinating, and best of all – you get a delicious sauce! This is one of my favorite recipes that I’m willing to share with you!
Chicken with orange glaze is sure to please anyone who tries it! It’s sweet, and also slightly tart. The flavor is wonderful with the chicken, but you might want a little of the gravy as well.
Baked Orange-Glazed Chicken
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I’ll frequently use extra glaze when baking just so there’s plenty to pour over rice once it’s done!
Ingredients
Decrease Serving
4Increase ServingAdjust
Original recipe yields 4 servingsIngredient Checklist
- ½ cup orange juice
- ½ cup vegetable oil
- 1 teaspoon grated orange zest
- 1 teaspoon paprika
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 4 skinless, boneless chicken breast halves
Directions
Instructions Checklist
- Step 1Preheat oven to 350 degrees F (175 degrees C).
- Step 2Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Step 3Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
HONEY ORANGE GLAZED CHICKEN
Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!
It is no secret that I love a good chicken dish. I am always trying to find new ways and different flavor combinations to use for my family. Usually most of my chicken dishes can be made in 30 minutes or less, but this glaze takes time to make. But I promise it is worth it and glazes the chicken perfectly and has amazing flavor.
The honey orange glaze is sweet and tangy while it has big and bold spices inside. It combines chili powder, coriander, and cumin which adds a little bit of spice to the sweet which helps to balance out the flavor perfectly.
Like I said, this glaze takes time to make. About 35-45 minutes of simmering on the stove to reduce and thicken up to coat the chicken perfectly. But it is totally worth the wait. It is perfect on top of the chicken.
I made this meal with chicken thighs but you can use chicken breasts if you would like. The chicken is so tender and juicy and this meal was perfect served over rice with the glaze drizzled on top. My family loved this meal and I know that you will too!
HONEY ORANGE GLAZED CHICKEN
Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!
PREP TIME5 MINUTES
COOK TIME45 MINUTES
SERVINGS:6
Ingredients 1x2x3x
- ▢1 cup orange juice
- ▢1/2 cup cider vinegar
- ▢1/2 cup brown sugar packed
- ▢1/4 cup honey
- ▢2 Tablespoons chili powder
- ▢1 Tablespoon ground coriander
- ▢1 Tablespoon ground cumin
- ▢2 pounds chicken thighs
- ▢1 tablespoon olive oil
- ▢salt and pepper
Instructions
- In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
- In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.
FRESH ORANGE GLAZED CHICKEN
Our orange chicken recipe is incredibly delicious, using fresh orange juice for maximum flavor and freshness. We’re sharing this recipe again and it’s dedicated to our orange tree that died. We planted a new one and hoping it will bring us as much delicious joy as the previous one.
FRESH ORANGE CHICKEN RECIPE
Over 15 years ago we planted a little Washington naval orange tree. We always hope for the best for our new fruit trees and wanting them to adjust to our climate and hopefully, grow to be healthy and lush. Our philosophy is growing healthy trees comes first and then the fruit will come later. We don’t always expect a bumper crop in the first two or three years because it takes times for trees to get used to their new home, weather and soil. But our little naval was a trooper from the very beginning and started to give fruit that was so super sweet, it was amazing. Yeah, we’re proud parents, can’t you tell?
Fast forward 15 years later and this orange tree is as happy as ever and producing way more oranges than we can juice. So we’ve been coming up with different ways to cook with oranges and one absolute favorite way is to make orange chicken! We call it fresh orange chicken because we use fresh orange juice and the flavor makes all the difference when you squeeze fresh juice for this recipe. For even more flavor, we zest the oranges because we can’t let any of it go to waste. Sure you can use orange juice from concentrate, but if you can get your hands on a few fresh oranges, you’ll be able to taste the difference.
If you love orange chicken then you’ll love this homemade fresh orange version. It’s way better than take out and honestly, it’s so much easier to make this than to drive to an Asian restaurant for take-out. Also, there’s so many different orange varieties out there, including the gorgeous cara cara that we’ve been eyeing. If only we had more backyard space!
We’re huge fans of juicing oranges for fresh morning juice and on those rare times we don’t have any in the garden, we’ll buy 10 pound bags from the farmers market. Over the years we’ve used many juicers and for large quantity juicing, our favorite is this Krups Electric Juicer. We’ve gone through hundreds of pounds with ours and love it as much as any commercial juicer I used when I was in the restaurant world.