This dish is a real crowd-pleaser. The sweet citrus glaze makes the chicken sticky and delicious—and it’s easy to make! Tip: Grate the zest before you juice the orange.
Sharp knife (adult needed)
Rimmed baking sheet
Wooden spoon or heatproof spatula
- 8 bone-in, skin-on chicken thighs, excess fat removed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the sauce:
- Grated zest and juice of 1 orange
- 1 tablespoon honey
- 1 tablespoon mustard
- 1/4 teaspoon low-sodium soy sauce
- For topping (if you like):
- 2 scallions, roots trimmed off, green and white parts chopped
- 1/4 cup chopped fresh cilantro leaves
Turn the oven on and set the heat to 400 degrees.
Put the chicken thighs on the baking sheet, skin side up, and sprinkle with the salt and pepper. Transfer to the oven and bake for 30 minutes.
While the chicken is cooking, make the sauce: Put the orange zest and juice, honey, mustard, and soy sauce in the pot. Put the pot on the stove and turn the heat to medium low. Bring the liquid to a boil and cook, stirring occasionally, until slightly reduced (this means that the volume of liquid gets smaller as it steams), about 5 minutes. Set aside.
Using pot holders, take the chicken out of the oven and carefully drizzle each piece with a generous amount of sauce. Return the chicken to the oven and cook until the chicken is deeply browned and sticky, 10 to 15 minutes. If you like, top with the sesame seeds, scallions, and cilantro and serve right away.