Grilled Orange Chicken Thighs Recipe
Grilled Orange Chicken Thighs Recipe photo by Taste of Home
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Grilled Orange Chicken Thighs Recipe

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This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. Read more about what I cook at —Leah Harvath, Heber City, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 cup orange juice
  • 1/3 cup sugar
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 2 teaspoons grated orange peel
  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon lemon-pepper seasoning

Nutritional Facts

1 chicken thigh with about 1 tablespoon sauce: 277 calories, 8g fat (2g saturated fat), 76mg cholesterol, 256mg sodium, 29g carbohydrate (27g sugars, 0 fiber), 21g protein.


  1. In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange peel.
  2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle chicken with lemon pepper. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce. Yield: 6 servings.
Originally published as Grilled Orange Chicken Thighs in Simple & Delicious April/May 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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justmbeth User ID: 1196484 254153
Reviewed Sep. 15, 2016

"We really enjoyed this. It took a few extra minutes for the sauce to reach glaze consistency but it turned out quite well."

spiceygas User ID: 3317044 249972
Reviewed Jul. 1, 2016

"The sauce is too thin. I simmered it for an hour, and finally just thickened with some powdered xanthum gum. After thickening, it was great.

We put it over some chicken drumsticks cooked on the grill. A great summertime recipe."

browns19fan User ID: 919833 248670
Reviewed May. 26, 2016

"My husband could not stop raving about this dish. I cooked the thighs in a skillet, adding the glaze at the end. Luckily I prepared the full glaze recipe. Since I only prepared enough thighs for the two of us and refrigerated the extra glaze, most of the prep will be done when I next serve this meal. I'm pretty certain he would be happy to have it again tomorrow!

One tip: after dirtying a couple of extra utensils, I realized that the mustard would clump unless whisked into the hot liquid."

rllewis7 User ID: 7124309 246711
Reviewed Apr. 7, 2016

"This recipe was a big hit! The glaze turned out perfectly and with the addition of the Dijon mustard, it wasn't too sweet. I would definitely make this again!"

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