The Most Incredibly Tender Baked Teriyaki Orange Chicken Thighs
Don’t be afraid of these juicy thighs! Teriyaki Orange Chicken thighs are seasoned and marinated with a quick pan sear and finished in the oven.
I love a mix of sweet, tangy, spicy and salty. It is the ultimate flavor satisfaction. Making this Asian inspired sauce is super easy. Most of the ingredients are already in your cupboards.
Making Baked Teriyaki Orange Chicken
The recipe is just below, however the key to really tender flavorful thighs is to marinate them in the sauce.
The thighs were stripped bare, removing skin, bone and fat. This is not only reduces fat intake, it allows the meat to soak up all that good flavor when marinating.
Place the thighs in a bag or bowl (which ever you prefer) and pour in the sauce. Toss in chopped spring onion, ginger and garlic, cover and let it marinate for a few hours or overnight.
When it comes to cooking I prefer the searing method. It creates a slight crust and char that you won’t necessarily get with the oven, but you can always skip this step and place them right in the oven.
Following the flash in the pan, its time for the oven. Cover the thighs so they steam and soak up all that sauce. After 25 minutes remove the cover to allow the sauce to thicken, basting throughout.
To Finish, sprinkle with a few sesame seeds and spring onion and its ready to go over rice or good noodle stir fry like I did here.
Did I also mention how versatile these thighs are? The meat would be great in a taco or between a soft Bao bun. Play with your food!
Need a vegan option?
If you are vegan, alter the sauce by using amino instead of soy and maple syrup instead of honey. This will go great with any vegetables, seitan or tofu.
How to make Teriyaki Orange Chicken Thighs
These Easy to make Teriyaki Orange Chicken thighs are oven baked creating a juicy, tender dish you will definitely enjoy.
To Start, Clean the chicken removing the skin, fat and bone from each thigh. Then Pat dry and place in a bowl or large plastic sealed bag.
Meanwhile, in a separate bowl mix the soy sauce, orange juice, honey and olive oil
Second, add the seasonings, spring onion, garlic and ginger and soy orange mixture to the chicken. Pour in the Liquid mixture, seal and allow to marinate for a minimum of 1 hour ( I marinated mine for 3 hours).
Third, Heat your saucepan on high and sear the thighs on both sides until golden brown. Place them in your baking tray, cover with foil and bake on 350F/150C. After 25 minutes uncover and return back to the oven to allow the sauce to thicken. Baste the thighs throughout.
Last, finish off the chicken with a sprinkle of sesame seeds and chopped spring onion. Serve over rice or with noodle stir-fry.
Ingredients
Directions
To Start, Clean the chicken removing the skin, fat and bone from each thigh. Then Pat dry and place in a bowl or large plastic sealed bag.
Meanwhile, in a separate bowl mix the soy sauce, orange juice, honey and olive oil
Second, add the seasonings, spring onion, garlic and ginger and soy orange mixture to the chicken. Pour in the Liquid mixture, seal and allow to marinate for a minimum of 1 hour ( I marinated mine for 3 hours).
Third, Heat your saucepan on high and sear the thighs on both sides until golden brown. Place them in your baking tray, cover with foil and bake on 350F/150C. After 25 minutes uncover and return back to the oven to allow the sauce to thicken. Baste the thighs throughout.
Last, finish off the chicken with a sprinkle of sesame seeds and chopped spring onion. Serve over rice or with noodle stir-fry.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
