Tender chicken under a vivid orange sauce with the gentle sweetness of honey and the savory depth of soy sauce. We start by searing the thighs until golden, then reduce the sauce right in the skillet and bake until it turns into a glossy glaze — for succulent meat and full flavor with very little effort.
Ingredients
- Boneless, skinless chicken thighs — 1.8 lb | 800 g
- Vegetable oil — 1 tbsp | 15 ml
- Dry white wine — 3 1/2 tbsp | 50 ml
- Orange — 1
- Honey — 1 tbsp | 15 ml
- Soy sauce — 3 1/2 tbsp | 50 ml
- Butter — 3/4 oz | 20 g
- Ground black pepper — to taste
Step-by-Step Recipe
- Preheat the oven to 356°F | 180°C. Cut the orange in half and squeeze out the juice.
- Heat a skillet well over medium heat and add the vegetable oil. Pat the thighs dry, then sear for 3–4 minutes per side until golden. Transfer to a baking dish.
- Pour the white wine into the same skillet and heat for 1–2 minutes, just until the alcohol evaporates and the browned bits lift from the bottom.
- Add the orange juice, honey, and soy sauce. Cook for 5 minutes, lightly reducing the sauce.
- Add the butter and stir until smooth — the sauce will start to thicken and turn glossy.
- Pour the sauce over the chicken and bake for 30 minutes at 356°F | 180°C, until fully cooked. Season with pepper to taste before serving.
Nutritional Value
| Calories | ≈ 440 kcal |
| Protein | ≈ 33 g |
| Fat | ≈ 26 g |
| Carbohydrates | ≈ 9 g |
| Sugars | ≈ 7 g |
| Sodium | ≈ 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No wine: replace it with apple juice, water plus 1 tsp vinegar, or chicken stock.
- For more citrus aroma: add 1/2 tsp finely grated orange zest to the sauce.
- Other chicken cuts: bake breast for 18–22 minutes to avoid drying out; wings need about 25 minutes.
- For a thicker sauce: at the end, whisk 1 tsp cornstarch into 1 tbsp cold water and stir it into the sauce, mixing quickly.
- Serving ideas: serve with rice, couscous, quinoa, or mashed potatoes — they soak up the sauce beautifully.
FAQ
What can I use instead of white wine in the sauce?
Apple juice, chicken stock, or water with a teaspoon of vinegar all work well. The flavor stays balanced, without alcohol.
Can I make this with chicken breast?
Yes. Sear the breast until golden and bake for 18–22 minutes at 356°F | 180°C. The internal temperature should reach 167°F | 75°C.
The sauce turned out too salty — what should I do?
Add a little orange juice or water and a pinch of sugar or honey, then reduce it to the desired consistency. Next time, use a lower-sodium soy sauce.