SPECIAL HONEY-ORANGE SKILLET CHICKEN
If you’re prepping for your 4th of July party tonight, chances are you need to get something simple and delicious on the table for dinner. This honey-orange chicken fits the bill perfectly. Make it, eat it, and then get back to assembling your berry frosé ice pops for tomorrow’s big BBQ.
The key to this dish is the flavorful glaze, which does take some time to make on the stove — luckily it’s hands-off time! Simply combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin in a saucepan; bring the mixture to a boil; and then lower the heat and let it simmer for up to 45 minutes.
In a separate saucepan, cook the chicken thighs until they’re golden-brown on the outside and register 165°F in the thickest part on the inside. Once the sauce is reduced and the chicken is cooked, pour into the pan with the chicken and let the flavors meld for a couple minutes.
When you’re ready to eat, simply serve the chicken alongside a simple green salad or over cooked rice or quinoa. Just don’t forget to spoon over some of that glaze — it’s the best part!
1 cup orange juice
½ cup cider vinegar
½ cup brown sugar, packed
¼ 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
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.