Honey-Citrus Chicken
This weeknight-friendly honey-citrus chicken thighs recipe is essentially foolproof. The spice level can be adjusted to your liking, but don’t skimp on the garnishes.
Honey-Citrus Chicken
Photo Credit : Katherine KeenanThis weeknight-friendly honey-citrus chicken thighs recipe is essentially foolproof. The spice level can be adjusted to your liking, but don’t skimp on the garnishes.
Yield:
4 to 6 servingsFor the chicken
Ingredients
8 boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion, cut into 1-inch-thick wedges
1–2 poblano peppers, seeded and sliced crosswise into ½-inch-thick rounds
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Instructions
Preheat your oven to 425° and set a rack to the top position. Combine the chicken, olive oil, onion, peppers, salt, and black pepper in a large bowl. Set aside.
For the sauce
Ingredients
1 cup freshly squeezed orange juice (about 3 oranges)
¼ cup freshly squeezed lime juice (about 3 limes)
1 orange, zested and sliced into½-inch-thick rounds
½ cup honey
1 tablespoon soy sauce
1 tablespoon sriracha (optional)
Instructions
Now, make the sauce: In a large oven-safe skillet, whisk together the orange juice, lime juice, orange zest, honey, soy sauce, and sriracha (if using) over medium-high heat and bring to a boil. Continue to cook, whisking frequently, until the sauce has reduced and thickened, 7 to 10 minutes.
Add the chicken and vegetables to the sauce, then top with the orange slices. Spoon the sauce evenly over the top. Transfer the skillet to the oven and bake, occasionally spooning the sauce over the chicken and vegetables, until the meat is cooked through, 20 to 25 minutes. Set the oven to broil and cook, watching carefully, until the sauce begins to bubble and the edges of the chicken have darkened and become crisp, 1 to 3 minutes.
For the garnish
Ingredients
Chopped cilantro
Sliced scallions
Sesame seeds
Lime wedges
Instructions
Remove the skillet from the oven and sprinkle with cilantro, scallions, and sesame seeds. Squeeze lime juice over all, and season with salt and pepper to taste. Serve hot.
