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Citrus Chicken

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  • Level: Easy
  • Total: 7 hr 45 min
  • Prep: 15 min
  • Inactive: 6 hr
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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4 pounds bone-in chicken thighs

3/4 cup freshly squeezed orange juice, about 2 oranges

2 tablespoons grated orange zest

1 teaspoon salt

2 teaspoons freshly cracked black pepper

1 teaspoon chiffonade fresh mint leaves

1 1/2 tablespoons chiffonade basil leaves

3 tablespoons white balsamic vinegar

3 tablespoons minced shallots

1 tablespoon celery seeds

Glaze, recipe follows


1 tablespoon olive oil

1 tablespoon minced shallots

1 teaspoon minced ginger

1/2 cup orange marmalade (look for marmalade with small rinds)

1/4 cup sweet chili sauce

1 tablespoon white balsamic vinegar

1/4 cup reserved marinade, strained


  1. Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
  2. Preheat the oven to 350 degrees F.
  3. Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.


  1. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
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