Grilled Orange Chicken Thighs
Total TimePrep/Total Time: 30 min.
- 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 zest
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1/2 teaspoon lemon-pepper seasoning
- 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 zest.
- Sprinkle chicken with lemon pepper. On a lightly greased grill rack, 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.
Nutrition Facts1 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.
Feb 4, 2017
This sauce was amazing! It would be great on pork and shrimp too. YUM!
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.
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.
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.
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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