Skillet Orange Honey Glazed Chicken
Ingredients
6 chicken thighs, bone-in, and skin-on
Salt and pepper, to taste
2 huge cloves of garlic, minced
1 tsp ginger, finely minced
2 tsp brown sugar
1 tbsp olive oil, for the marinade
1 tsp oregano, dried
¼ tsp red pepper flakes
2 tbsp olive oil, for searing
1 medium onion
½ cup chicken broth
½ cup orange juice
1 whole orange zest
¼ cup honey
Directions
Wash the chicken thighs and make sure that they are well cleaned, then pat them dry, and transfer to a large mixing bowl. Add in the garlic, ginger, dried oregano, brown sugar, and red pepper flakes. Season it with salt and black pepper to taste, then drizzle some olive oil. Toss everything together to make sure that the marinade goes on every piece of chicken. Cover it with plastic wrap and refrigerate it for at least 2 hours or if you have time then leave it overnight to let the chicken really soak in the flavors.
Place a skillet pan on a stove over medium heat, then add in some olive oil and heat it up before adding in the chicken. Once the oil is hot enough, sear the chicken skin side down for 3 minutes on each side until they are golden brown. Remove the excess oil, then add in the sliced onions and cook it with the chicken for about 2 minutes until the onion becomes translucent. Pour in the chicken broth and orange juice, then add in the zest of the whole orange. Use a spoon the scoop and bathe the chicken and mix the zest into the sauce.
Pop the lid on the pan and let it cook for about 20 minutes over medium heat. Bathe the chicken halfway through with the sauce to keep them nice and juicy, pour honey all over the chicken, then turn the heat to high, and let the sauce thicken for about 8 to 10 minutes. Glaze the chicken periodically as the sauce thickens, you’ll see that it will caramelize and be brown in color. When it’s done cooking, garnish it with orange wedges and parsley, then serve.
