Save on Pinterest

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
  • 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 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 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.

Recommended Video


Click stars to rate
Average Rating:
  • LBurkey
    Aug 5, 2020

    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.

  • Laurie
    Apr 19, 2020

    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 !

  • Jujubee1762
    Feb 4, 2017

    This sauce was amazing! It would be great on pork and shrimp too. YUM!

  • justmbeth
    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
    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
    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
    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!