Orange Glazed Chicken Thighs are moist with the most delicious, crispy skin, topped with an orange glaze sauce. Add some coconut rice on the side to make this an amazing meal!
We might be having a love affair with chicken thighs. Oh my heavens, we just can’t get enough! The other night we realized there was nothing planned for dinner. As a food blogger, how in the world does that happen? Well, it happens more often than you might think. That’s when inspiration kicked in. We browsed through the pantry and half-empty fridge searching for ideas. Luckily we found chicken thighs.
Toss in some oranges, coconut milk, and rice, and we knew we’d have a dinner on our hands. It turned out awesome. We were worried that the skin might get slimy instead of crispy, but heavens, it turned out amazing. It was a nice combination of sticky and crisp. Oh baby! We served it up with a little coconut rice which gave a nice, sweet accent to the spicy zest of the chicken.
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How do you make coconut rice to serve on the side?
Coconut rice is super easy to make. Take 1 1/2 cups of rice, add in 1 can of coconut milk (which is 2 cups), and 1 cup water. Cover and bring to a boil, reduce heat to a simmer and continue cooking until all the liquid has been absorbed (about 15 minutes).
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Can I use boneless skinless chicken thighs for orange glazed chicken thighs?
While technically you could use boneless skinless chicken thighs, it would not be as juicy or flavorful and you would miss out on that delicious crispy skin. We recommend you stick to the original recipe and use bone in and skin on chicken thighs.
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Reheating and Storage Instructions:
Reheat any leftover chicken thighs in the oven for optimum flavor and juiciness. Preheat oven to 350 degrees Fahrenheit and place chicken thigh(s) into a baking dish sprayed with oil. Cook until warmed through.
If you like this recipe, you may be interested in these other delicious chicken recipes:
- Crispy Oven Baked Chicken Thighs
- Best Baked Chicken and Rice Casserole
- Easy Garlic Lime Skillet Chicken
- Mom’s Chicken Cacciatore
Third time tonight. We love it. I make more than needed and baste the thighs 3-4 times as they cook. I add a touch of corn starch to make it stick to the thighs better.
Delish ! Will make again
First time making it and we loved it. Hubby said it had great umami. We would double the ginger and red pepper for us our family but otherwise it was amazing. I lined the pan with blood oranges and like it. Next time I’ll juice a blood orange too.
First time making it and we loved it. Hubby said it had great umami. We would double the ginger and red pepper for us our family but otherwise it was amazing.
I have the chicken in the oven- with pineapple on top. I did put the rice in a rice cooker as I will never be a confident rice chef. I guess tonight is somewhat of a Hawaiian theme dinner.
Can’t wait until it’s done.
Great Recipe ! one of my favorite in the last few months…
Great recipe! A keeper
This is my 2nd time to make the chicken,1st for the rice. The aroma throughout the house is a tease to my tummy!
Found you via TasteSpotting – was looking for a coconut rice recipe. The whole meal looks amazing! Trying the rice tonight – the chicken will come later 🙂
So I tried this recipe last night and it was fantastic! Thank you so much for sharing this amazing recipe! My coconut rice boiled over, a few times, so it didn't quite turn out as nice as I had hoped but it did add a great side once I finally got it done.