This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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.

Pin this now to find it later

Pin It

Honey Orange Glazed Chicken

4.41 from 10 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

Ingredients 

Instructions 

  • 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.

Nutrition

Calories: 501kcalCarbohydrates: 37gProtein: 26gFat: 28gSaturated Fat: 7gCholesterol: 148mgSodium: 169mgPotassium: 519mgFiber: 1gSugar: 33gVitamin A: 1005IUVitamin C: 20.9mgCalcium: 56mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

16 Quick & Easy 30 Minute Recipes!
(Plus weekly recipe updates)

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




27 Comments

  1. super meal also try with corn on the cob done same time as chicken in oven and serve with mature cheddar cheese cole slaw i e chicken c o c slaw

  2. 5 stars
    I cooked this tonight and the sauce thickened nicely. I put butter and soy sauce in it and cooked for 55 minutes. I used apple juice instead of orange juice and my family loved it. Gretchen

  3. 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.

  4. 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.

    1. I used bone in skin on chicken breasts and 1/2 the chili powder. I lightly boiled sauce as it wasn’t thickening but it was delicious

  5. 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.