Honey Orange Glazed Chicken

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Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!

Honey Orange Glazed Chicken in a pot.

It is no secret that I love a good chicken dish. I am always trying to find new ways and different flavor combinations to use for my family. Usually most of my chicken dishes can be made in 30 minutes or less, but this glaze takes time to make. But I promise it is worth it and glazes the chicken perfectly and has amazing flavor.

The honey orange glaze is sweet and tangy while it has big and bold spices inside. It combines chili powder, coriander, and cumin which adds a little bit of spice to the sweet which helps to balance out the flavor perfectly.

Honey Orange Glazed Chicken close up.

Like I said, this glaze takes time to make. About 35-45 minutes of simmering on the stove to reduce and thicken up to coat the chicken perfectly. But it is totally worth the wait. It is perfect on top of the chicken.

I made this meal with chicken thighs but you can use chicken breasts if you would like. The chicken is so tender and juicy and this meal was perfect served over rice with the glaze drizzled on top. My family loved this meal and I know that you will too!

Honey Orange Glazed Chicken in a pot.

Honey Orange Glazed Chicken

4.34 from 9 votes
Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!
Prep Time 5 minutes
Cook Time 45 minutes
Servings: 6


  • 1 cup orange juice
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar packed
  • 1/4 cup honey
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground cumin
  • 2 pounds chicken thighs
  • 1 tablespoon olive oil
  • salt and pepper


  • In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
  • In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.


Serves: 6

Calories501kcal (25%)Carbohydrates37g (12%)Protein26g (52%)Fat28g (43%)Saturated Fat7g (35%)Cholesterol148mg (49%)Sodium169mg (7%)Potassium519mg (15%)Fiber1g (4%)Sugar33g (37%)Vitamin A1005IU (20%)Vitamin C20.9mg (25%)Calcium56mg (6%)Iron2.6mg (14%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 3 stars
    I’ve made this twice now. Both times, I cooked the sauce way longer than specified and it just never thickens. I also think the vinegar is WAY overpowering. I thought it was the cumin the first time, so I cut it, but that taste was still there. Pretty sure it’s the vinegar. My mom loves it though. She says it’s her favorite thing I’ve made. But next time I’m cutting down on the vinegar.

  2. I tried this recipe last night. I used bone in chicken thighs with skin still on them. I bought 2 pounds worth of chicken thighs which ended up being four large thighs. I was hoping to get the smaller thighs as shown in the picture, but those don’t seem to be widely available. The four big thighs worked out OK, but I’d rather have the miniature thighs as shown in the picture. The glaze that I made didn’t thicken up as much as I would have liked. I probably should’ve kept cooking it a little bit longer for that to happen. I think it simmered for almost an hour. Also, when I added it to the pot with the chicken thighs, I was wondering if the oil used to cook the thighs needed to be dumped out first. I didn’t do that, so maybe the oil caused the glaze to not be as thick as it could have been. I will definitely make this again if I can find the smaller thighs shown in the picture.

  3. Used a dash of pineapple juice into the orange juice. 1/3 cup to the orange. Ginger adds a nice touch but use sparingly. Salt and pepper to taste always. Brilliant. Thanks for the recipe.

    1. I used the orange juice w/ pineapple I had on hand and added chopped garlic as well as used apple cider vinegar and it turned out great.

  4. 5 stars
    I cut chicken breasts into strips and cooked them in a wock with the glaze. Oh my goodness – had this with some baked vegetables (cubed potatoes, carrots, onions, broccoli with lemon pepper spicing) and it was a fantastic meal.

  5. 5 stars
    Very successful recepie. It tastes just as the picture looks like and the sauce is just great to use over side dish (saute potatoes in my case).
    the only chilli powder i had was very spicy, so i used just 1 tablespoon. Still great.
    Thanks for sharing this.

  6. 5 stars
    This was SO good. I made rice cooker with shredded carrots and parsley, and asparagus. The sauce went on everything! This sauce would be great with pork, too! I added a slurry if 1T cornstarch with 3T cold water at the end to thicken the sauce.

  7. 3 stars
    I made this recipe today for my family.
    I deep fried boneless chicken breast pieces instead of using the thighs. Then I poured the glaze over the chicken pieces and served it with a stir fry and vegetable/rice medley.
    It was easy to prepare. My family enjoyed it but didn’t particularly care for or the chili powder in it. I will make it again in the future because my son LOVES (emphasis only) orange chicken. However, I will omit the chili powder.
    Thank you, Alyssa, for a beautiful and easy to prepare recipe.

  8. 5 stars
    The flavor is wonderful – easy to make. I guarantee that this will be one of my favorite ‘go to’ recipes!

    1. I marinated the chicken in the broth then basted the marinade on it while it was on the grill. After it was finished, I stuck it in the oven on low heat with additional marinade and it was delightful.

  9. I am allergic to pepper (and basil). What can I substitute so I get a good flavor without the heat? I literally can’t breath when I eat something hot. I can use a little pepper, and I have to have some milk or bread nearby. This applies even to black pepper.

    1. Wondering the same thing…Im not big on cooking chicken on the stove top unless I cut into strips beforehand. I’d rather do chicken thighs in the oven. Would this be a good alternative?

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