Chipotle Orange Chicken Thighs Recipe
This chipotle orange chicken features juicy chicken thighs glazed in a sweet and smoky orange-honey sauce. Quick, easy, and full of bold flavor!
Servings: 4 people
Calories: 365kcal
Ingredients
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground California chili pepper *
- ¼ teaspoon smoked paprika **
- ¼ teaspoon ground chipotle chili pepper
- 2 pounds boneless, skinless chicken thighs about 8 thighs
- 2 tablespoons olive oil
- ½ cup fresh orange juice about 1 to 2 medium oranges***
- 1 tablespoon honey ****
- 2 cloves garlic grated or very finely minced
Optional Garnishes
- chopped fresh cilantro
- orange slices
- sliced green onion
Instructions
- Mix together the salt, pepper, sweet paprika, California chile powder, smoked paprika, and chipotle powder in a small bowl.1½ teaspoons sea salt, ½ teaspoon ground black pepper, 1 teaspoon ground sweet paprika, 1 teaspoon ground California chili pepper, ¼ teaspoon smoked paprika, ¼ teaspoon ground chipotle chili pepper
- Pat chicken thighs dry and season both sides with the spice mixture.2 pounds boneless, skinless chicken thighs
- Heat olive oil in a large skillet set over medium heat. Cook the chicken thighs for 5-6 minutes per side, or until deeply browned, crispy, and cooked through. Remove from the pot and set aside.2 tablespoons olive oil
- While the chicken cooks, in a small bowl whisk together the orange juice, honey, and garlic.½ cup fresh orange juice, 1 tablespoon honey, 2 cloves garlic
- Pour the orange juice mixture into the empty skillet and deglaze, scraping up the brown bits.
- Cook the sauce for 2-4 minutes, or until slightly thickened.
- Return the chicken to the pan and cook for 1-2 minutes, spooning the sauce over the top, until warmed and well-coated.
- Garnish with cilantro, orange slices, and green onion before serving.chopped fresh cilantro, orange slices, sliced green onion
Notes
*California chili pepper is mild with a slightly fruity undertone. It can often be found in clear plastic sachets on the international food aisle. If you can’t find it, substitute ancho chile powder for a similar effect.
**If unavailable, use regular paprika plus a tiny pinch of cumin to mimic the smoky character.
***If you don’t have fresh oranges, bottled 100% orange juice works in a pinch.
****Maple syrup can be swapped for a slightly earthier sweetness.
Tips:
- This spice mix and sauce tastes great on any cut of chicken; just adjust the cooking time accordingly!
- If you don’t have a heavy skillet, use a stainless steel or oven-safe sauté pan. A nonstick skillet will work in a pinch, but you may not get the same deep browning.
- Make sure the skillet is fully preheated before adding the chicken. This prevents sticking and helps the thighs develop a deep, even sear.
- If your skillet isn’t large enough to fit all the thighs at once, cook them in batches. Once they’re browned and slightly shrunken, you can nestle them all back into the pan with the sauce.
- Cooking chicken thighs to 175°F ensures tender, juicy meat that is less rubbery than when pulled earlier. Dark meat benefits from the extra time.
- Scrape up all the browned bits from the pan when adding the orange-honey sauce. They dissolve into the sauce, adding rich, savory depth.
- The sweet-smoky sauce pairs beautifully with rice, quinoa, or roasted broccoli.
- Shred leftover chicken and tuck into tacos or quesadillas with a bit of cheese, or pile onto crusty bread for a smoky-sweet sandwich.
- Nutritional information does not include optional garnishes.
Nutrition
Serving: 2thighs | Calories: 365kcal | Carbohydrates: 8g | Protein: 44g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1085mg | Potassium: 635mg | Fiber: 1g | Sugar: 7g | Vitamin A: 600IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 2mg