Forget the takeout menu the most spectacular blood orange chicken you’ll ever taste comes straight from your own kitchen, all thanks to one special ingredient: the blood orange. Its deep, ruby-red color creates a stunning sauce, and its flavor, filled with subtle berry-like complexity, elevates the dish far beyond the ordinary. The result is a perfect harmony of sweet, tangy, and savory flavors.
I first tried making this dish on a whim after finding a bag of the gorgeous, crimson-fleshed oranges at the farmer’s market. My initial attempts were okay, but the sauce was never quite right until I discovered a secret ingredient: a touch of balsamic vinegar. It doesn’t make the sauce taste like vinegar; instead, it deepens the citrus flavor and balances the honey, creating a truly spectacular glaze.
Ingredients
- 1 cup blood orange juice, plus an additional 1 tablespoon
- ¼ cup honey
- 2 Blood oranges sliced
- 2 tablespoons light corn syrup
- 1 tablespoon balsamic vinegar
- ⅛ teaspoon red pepper flakes
- Salt and ground black pepper
- ½ cup all-purpose flour
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons vegetable oil
- 1 small shallot, minced (about 2 tablespoons)
How to Make Blood Orange Chicken
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Prepare and Cook the Chicken
First, pat the chicken thighs completely dry and season them with salt and pepper. Lightly dredge each thigh in flour, shaking off any excess. Heat vegetable oil in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crispy. Then, flip the chicken and cook for another 5-6 minutes before transferring it to a plate.
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Create the Vibrant Blood Orange Sauce
In the same skillet, reduce the heat and sauté the minced shallot for about a minute. Pour in the cup of blood orange juice, scraping up any browned bits. Stir in the honey, corn syrup, balsamic vinegar, and red pepper flakes. Let the sauce simmer for 5-7 minutes to reduce and thicken into a glaze.
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Combine and Serve
Return the chicken to the skillet, skin-side up. Spoon the glaze over each piece and let it simmer for another 3-4 minutes. To finish, stir in the final tablespoon of blood orange juice to brighten the sauce. Serve your Blood orange chicken immediately.
My Best Blood Orange Chicken Tips
Don’t Crowd the Pan
For perfectly crispy skin, give the chicken plenty of space. If you overcrowd the pan, the chicken will steam instead of sear. Cook in batches if needed.
Control Your Sauce Thickness
If your sauce is too thin, let it reduce for a few more minutes. If it gets too thick, simply stir in a tablespoon of water or more blood orange juice.
Variations of Blood Orange Chicken
This recipe is wonderfully adaptable. If you’re craving some heat, you can easily create a spicy version by doubling the red pepper flakes or adding a half teaspoon of chipotle powder for a smoky kick. Alternatively, for a quicker meal, it works beautifully with boneless chicken pieces; simply pan-fry them until cooked through and toss them in the finished glaze.
If you’re looking for more delicious recipes that balance sweet and savory flavors, be sure to check out other favorites like our honey garlic chicken wings or cranberry and turkey stuffing balls.
FAQs
Calories of Orange Chicken?
This homemade version gives you more control than restaurant-style orange chicken. While not a low-calorie dish, it’s a fresher, more wholesome alternative.
What Two Flavors Make Blood Orange?
A blood orange is a natural mutation of a sweet orange, not a hybrid. Its unique flavor is often described as sweet orange mixed with notes of raspberry or cherry.
What Spices Go Well with Blood Orange?
Ginger and red pepper flakes are fantastic. Warm spices like cinnamon or star anise also add depth, while fresh herbs like thyme or rosemary offer a lovely contrast.
What is the Difference Between Orange and Blood Orange?
The main differences are color and taste. A blood orange has crimson flesh and a more complex flavor with berry-like undertones.
Is Raspberry Orange the Same as Blood Orange?
No. “Raspberry orange” is just a popular way to describe the unique taste of a blood orange.
How Do You Mimic Blood Orange Flavor?
If you can’t find blood oranges, use juice from a sweet navel orange and add a splash of unsweetened pomegranate or cranberry juice to mimic the tartness and color.
Print
Blood Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Forget takeout! This spectacular Blood Orange Chicken features perfectly pan-seared, crispy-skinned chicken thighs bathed in a vibrant, ruby-red glaze. The unique, berry-like notes of fresh blood orange juice, balanced with a touch of honey and a secret hint of balsamic vinegar, create a stunningly delicious sauce that’s an unforgettable harmony of sweet, tangy, and savory. It’s a show-stopping weeknight meal that looks as good as it tastes.
Ingredients
1 cup blood orange juice, plus an additional 1 tablespoon
1/4 cup honey
2 blood oranges, sliced for garnish
2 tablespoons light corn syrup
1 tablespoon balsamic vinegar
1/8 teaspoon red pepper flakes
Salt and ground black pepper, to taste
1/2 cup all-purpose flour
4 bone-in, skin-on chicken thighs
2 teaspoons vegetable oil
1 small shallot, minced (about 2 tablespoons)
Instructions
Prepare and Cook the Chicken
Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper. Lightly dredge each thigh in the all-purpose flour, making sure to shake off any excess. Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook for 5-7 minutes, until the skin is deeply golden and crispy. Flip the chicken and continue to cook for another 5-6 minutes. Transfer the cooked chicken to a plate and set aside.
Create the Vibrant Blood Orange Sauce
In the same skillet, reduce the heat to medium-low. Add the minced shallot and sauté for about 1 minute until fragrant. Pour in the 1 cup of blood orange juice, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the honey, corn syrup, balsamic vinegar, and red pepper flakes. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing it to reduce and thicken into a beautiful glaze.
Combine and Serve
Return the chicken thighs to the skillet, placing them skin-side up to keep them crispy. Spoon the luscious glaze over each piece of chicken. Let it simmer gently for another 3-4 minutes to heat the chicken through and allow the flavors to meld. Just before serving, stir in the final tablespoon of blood orange juice to brighten the sauce. Serve immediately.
Notes
For Crispy Skin:
The key to perfectly crispy skin is a dry surface and not overcrowding the pan. Pat the chicken thighs thoroughly dry before seasoning and cook in batches if your skillet isn’t large enough to hold them in a single layer with space in between.
Sauce Consistency:
You have full control over the glaze. If your sauce seems too thin, simply let it simmer and reduce for a few more minutes. If it becomes too thick, stir in a tablespoon of water or extra blood orange juice until it reaches your desired consistency.
Flavor Variations:
For a spicier kick, double the red pepper flakes or add 1/2 teaspoon of chipotle powder for a smoky heat. For a quicker meal, use boneless, skinless chicken pieces; simply pan-fry them until cooked through and toss them in the finished glaze.
No Blood Oranges?
If you can’t find blood oranges, you can mimic the flavor and color by using juice from a navel orange and adding a splash of unsweetened pomegranate or cranberry juice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Fry, Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 615 kcal
- Sugar: 35 g
- Sodium: 410 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 23 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 165 mg
Keywords: blood orange chicken, orange chicken recipe, crispy chicken thighs, blood orange glaze, easy dinner, weeknight meal, skillet chicken, balsamic glaze
