Orange Honey Glazed Chicken

Ingredients

• 1 cup Orange Juice (freshly squeezed if possible)
• 2 tablespoons Rice Vinegar
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 2 tablespoons Soy Sauce (low‑sodium if desired)
• 2 tablespoons Brown Sugar
• 1 teaspoon Chicken Seasoning (store‑bought blend or homemade)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Salt
• 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Ginger Powder
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 1 teaspoon Orange Zest (freshly grated)
• 1 tablespoon Fresh Sage (finely minced)
• 1 tablespoon Fresh Rosemary (finely minced)
• 1 tablespoon Fresh Thyme (finely minced)
• 4 pieces Chicken Leg Quarters (skin left on, about 2.5 lb total)
• 2 tablespoons Honey
• 1/2 cup Additional Orange Juice (for glaze)
• 1 tablespoon Additional Soy Sauce (for glaze)
• 1 tablespoon Additional Brown Sugar (for glaze)
• 1 orange Orange Slices (cut into rounds for the tray)

Instructions

1. Prepare Marinade

   In a mixing bowl combine orange juice, rice vinegar, olive oil, soy sauce, brown sugar, chicken seasoning, black pepper, salt, coriander powder, ginger powder, minced garlic, grated ginger, orange zest, and the minced fresh herbs. Whisk until the brown sugar dissolves.

   Time: PT10M

2. Marinate the Chicken

   Pat the chicken leg quarters dry. Using a small knife, make shallow slits on the underside of each piece (not through the skin). Rub the marinade thoroughly under the skin and over the surface. Place the chicken in a zip‑top bag or covered dish and refrigerate overnight (at least 8 hours).

   Time: PT5M

3. Preheat Oven

   Remove the chicken from the fridge and let it sit at room temperature for 15 minutes. Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

4. Arrange Chicken on Tray

   Line a baking tray with aluminum foil. Scatter orange slices over the foil, then place the marinated chicken pieces skin‑side up on top. Pour any remaining marinade from the bowl onto the tray, making sure it coats the chicken and the orange slices.

   Time: PT5M

5. First Bake

   Bake the chicken in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is beginning to brown.

   Time: PT35M

   Temperature: 400°F

6. Prepare the Glaze

   While the chicken bakes, combine the additional orange juice, honey, soy sauce, and brown sugar in a saucepan. Bring to a gentle boil over medium heat, then reduce to medium‑high and stir constantly until the mixture thickens to a light syrupy consistency (about 2‑3 minutes). Remove from heat.

   Time: PT10M

   Temperature: medium

7. Glaze and Finish Baking

   Remove the tray from the oven. Brush half of the warm glaze over the skin side of each chicken piece, reserving the other half for serving. Return the tray to the oven and bake for an additional 15 minutes, or until the glaze is caramelized and the skin is crisp.

   Time: PT15M

   Temperature: 400°F

8. Rest and Serve

   Take the chicken out of the oven and let it rest for 5 minutes. Drizzle the remaining glaze over the pieces and spoon the pan juices (with orange slices) onto the serving plates.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Orange Juice: store‑bought orange juice
• Instead of Rice Vinegar: apple cider vinegar
• Instead of Olive Oil: vegetable oil
• Instead of Soy Sauce: tamari
• Instead of Brown Sugar: coconut sugar
• Instead of Chicken Seasoning: paprika and garlic powder mix
• Instead of Coriander Powder: ground cumin (less flavor)
• Instead of Ginger Powder: fresh grated ginger (use more)
• Instead of Garlic: garlic paste
• Instead of Fresh Ginger: ginger powder (use 1/4 tsp)
• Instead of Fresh Sage: dried sage (1/2 tsp)
• Instead of Fresh Rosemary: dried rosemary (1/2 tsp)
• Instead of Fresh Thyme: dried thyme (1/2 tsp)
• Instead of Chicken Leg Quarters: bone‑in chicken thighs
• Instead of Honey: maple syrup
• Instead of Additional Soy Sauce (for glaze): tamari
• Instead of Additional Brown Sugar (for glaze): coconut sugar

Equipment Needed

• Mixing Bowl
• Whisk
• Small Knife
• Cutting Board
• Baking Tray
• Aluminum Foil
• Basting Brush
• Saucepan
• Tongs
• Oven

Critical Steps — Do Not Skip

• Make shallow slits under the skin so the marinade penetrates
• Achieve a light syrupy consistency for the glaze without burning it
• Brush glaze before the final bake to get a glossy, caramelized skin

Chef Tips from the Video

• For extra citrus aroma, add a teaspoon of orange zest to the glaze just before removing from heat
• If you prefer less sweetness, reduce honey to 1 tablespoon
• Use a silicone brush for an even glaze coat
• Let the chicken rest uncovered to keep the skin crisp

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 3 days. Reheat gently in the oven to retain crispness.

Freezer: Freeze cooked chicken (without glaze) in a freezer‑safe bag for up to 2 months. Thaw overnight and re‑glaze before reheating.

Room temperature: Pan juices and glaze can be kept at room temperature for up to 2 hours if served immediately.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor
• The orange‑honey glaze can be prepared up to 2 days ahead; store in the refrigerator and re‑heat gently before brushing
• Pre‑slice orange for the tray and keep in a sealed container

Frequently Asked Questions