Back to West Coast Chicken

Print Options


Card Sizes

West Coast Chicken Recipe

West Coast Chicken Recipe

We're far from the West Coast-but the orange and ginger in the sauce for this chicken give us a taste of that part of the country. And it's one we enjoy family wouldn't mind if I served this dish a couple of times every week!
TOTAL TIME: Prep: 15 min. + marinating Bake: 1 hour YIELD:8 servings


  • 1 cup thawed orange juice concentrate
  • 1/3 cup butter, melted
  • 4 teaspoons soy sauce
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • 1/4 teaspoon pepper
  • 5 pounds bone-in chicken thighs, skin removed


  • 1. In a small bowl, combine the first six ingredients. Place chicken in a single layer in two greased 11-in. x 7-in. baking dishes; spoon sauce over the top. Cover and refrigerate overnight.
  • 2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until juices run clear, basting with sauce once with during cooking. Yield: 8 servings.

Nutritional Facts

1 serving equals 439 calories, 23 g fat (9 g saturated fat), 164 mg cholesterol, 918 mg sodium, 14 g carbohydrate, trace fiber, 41 g protein.

Reviews for West Coast Chicken

Sort By :
Reviewed May. 25, 2012

"I used chicken legs instead of thighs and forgot to marinate it overnight. It marinated about 4 1/2 hours and I left it out of the refrigerator for 30 minutes. It seemed to pick up enough of the flavor during the time. It is a strange combo of flavors, but my family really enjoyed it!"

Reviewed Feb. 2, 2012

"i love this dish

i've served this dish 3x it's amazing every1 i've made it for loves it"

Reviewed May. 18, 2011

"I marinated the chicken in a gallon-size resealable bag as kitzer recommended. This worked well. My family didn't care for the orange flavor although the recipe turned out well. It's just not for our tastes."

Reviewed Dec. 26, 2010

"Hey Jb did you actually make the dish or just hating it because of the recipe? If you did your rating only on the recipes salt content than you are nothing but a Troll trying to get his/her name on something and try to redirect people to your site."

Reviewed Sep. 26, 2010

"I'm not a fan of the orange juice/soy sauce/ginger flavor combination. Chicken was very tender but this one is not for me."

Reviewed Jun. 26, 2010

"I dumped all the sauce ingredients, except for the salt & with only 1 tsp ginger, into a crock pot and let it warm briefly so it would mix well. Then I added the thighs one at a time to coat them well. It was very good on rice and garnished with thinly sliced green onions. I recommend eliminating the 2 tsp of salt completely since even low-sodium soy sauce is still salty."

Reviewed Jun. 24, 2010

"Sorry but way too much salt. jb from the midwest -"

Reviewed Jun. 24, 2010

"The ingedients sound wonderful!! But, who has room for 2 ~ 7 x 11 casseroles in their refrigerator? I would put them in a plastic bag to marinate instead."

Reviewed Mar. 5, 2010

"This is as easy to make as it is delicious. After two thumbs up from my husband and son, this recipe is a candidate for a repeat performance. Goes well with the mac and cheese in the picture, but also goes well over rice.

Just two warnings. Make sure the chicken thighs are totally defrosted or the sauce will be a little watery (this does not affect the quality or the taste, just a heads up). Also, after combining the first six ingredients, it's a good idea to microwave/heat it for just a few seconds because when the thawed OJ is added to the melted butter, the butter re-solidifies making a good stir not as complete. Other than little tweaks, this recipe is a keeper."

Loading Image

Wine Pairings

Light-Bodied White Wine

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