Grilled Orange Chicken Thighs
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. —Leah Harvath, Heber City, Utah
Reviews
I tried this recipe for a dinner party this week and I probably won't be making it again. I found the sauce to be too thin and had to add cornstarch and water to it to thicken it up a bit. The sauce doesn't really coat the chicken and doesn't have a real orange flavor. My family and friends felt it was good, but not great, and I was somewhat disappointed in it.
Another EXCELLENT Taste of Home recipe. I used 6 boneless skinless chicken thighs and 4 bone in skin on chicken thighs and then I doubled the sauce. To thicken the sauce a bit I used 1 Tbsp. cornstarch with about 1/4 cup cold water and the sauce was perfect. This dish is out of this world delicious !
This sauce was amazing! It would be great on pork and shrimp too. YUM!
We really enjoyed this. It took a few extra minutes for the sauce to reach glaze consistency but it turned out quite well.
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.
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.
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!