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