Date Glazed Orange Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
292 kcal
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Course
Main Course
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Cuisine
American
Date Glazed Orange Chicken
Description
Date Glazed Orange Chicken is prepared using leg and thigh quarters with bone-in and skin-on for moistness and flavor. The marinade combines freshly squeezed orange juice, hot sauce, extra virgin olive oil, Dijon or yellow mustard, orange zest, salt, black pepper, and fresh thyme sprigs. After carefully removing the knuckle end from drumstick bones for presentation, the chicken is immersed in the marinade for a minimum of three hours or up to overnight to absorb the flavors. The glaze uses date honey syrup, which adds natural sweetness balanced by the marinade’s acidity and heat. The cooking method includes searing or roasting the marinated chicken pieces until cooked through, resulting in a dish with tender meat, crispy skin, and a glossy, fragrant glaze. The incorporation of aromatic herbs and the interplay between spicy, sweet, and citrus flavors define this recipe’s character.
The recipe references a date honey syrup preparation, which is a key ingredient complementing the orange and hot sauce base.
Ingredients
- 6 large chicken I prefer leg/thigh quarters, pieces, bone in, skin on
- 1/2 cup orange juice freshly squeezed
- 1/4 cup hot sauce
- 1/2 cup + 3 tablespoons extra virgin olive oil
- 3 tablespoons mustard Dijon or yellow
- 2 teaspoons orange zest
- salt
- black pepper
- 1 bunch thyme divided, fresh
- 3 large orange divided, navel
- 2/3 cup date honey syrup
Instructions
- If using chicken leg quarters, I generally like to remove the "knuckle" end of the drumstick bone before cooking. It makes for a more elegant presentation on the dinner table. To do this, use a sharp chef's knife to carefully slice around the bottom knuckle of the bone, cutting through the skin and tendons. Then, grasp the cartilage area with a towel and pull strongly, twisting to remove it, and discard. FYI, this may take some practice and a bit of elbow grease. Be very careful with the knife when you are making the slice around the bone-- you don't want to slip!
- Whisk together orange juice, hot sauce, 3 tbsp olive oil, mustard, orange zest, 1/2 tsp salt and pinch of black pepper to form a marinade. Place chicken pieces into a plastic zipper bag or into a ceramic or glass dish. Pour marinade over the chicken and add 6-8 sprigs of thyme. Seal the bag (if using) or cover the dish with plastic wrap. Marinate in the refrigerator at least 3 hours, up to overnight.
- Preheat oven to 475 degrees F. Remove chicken from marinade and discard the excess marinade. Heat 1/2 cup olive oil in a nonstick skillet over medium until hot but not smoking. Add the chicken pieces skin side down, three pieces at a time, and let them cook for 5-10 minutes until the skin is nicely browned. Remove from skillet and repeat with remaining 3 pieces. Remove the skillet from heat.
- Lightly grease a roasting pan or dish. Slice two of the large navel oranges into rounds and lay them on a single layer, covering the bottom of the pan. Sprinkle some thyme sprigs into the bottom of the roasting pan as well (reserve some for the final platter/garnish).
- Place the chicken back into the pan, skin side up. Brush each piece generously with date honey.Cover the pan tightly with foil and bake 45 minutes, basting the chicken every 15 minutes with more date honey.
- After 45 minutes the chicken should be cooked through and internal temperature should be at least 165 degrees F (I usually cook it to 170). If not, re-cover and continue to cook until it reaches temperature.Uncover the chicken. Baste once more with remaining date honey. increase heat to 500 degrees F and cook for 5-10 more minutes until the date glaze is bubbly and shiny. Keep a close eye to make sure the glaze doesn't burn, it contains a lot of natural sugar and will blacken if you're not careful.
- Slice up the remaining orange. Serve each piece of chicken garnished with a fresh orange slice and fresh thyme sprigs.
Notes
- Removing the drumstick knuckle improves plating but requires care with a sharp knife and practice.
- Marinate the chicken for at least 3 hours or overnight to maximize flavor absorption.
- Date honey syrup is essential for glazing; ensure you have it prepared or sourced before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 34g | 11% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 352mg | 15% |
| Potassium | 85mg | 2% |
| Sugar | 32g | 64% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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