Name: Sticky Orange Glazed Chicken Thighs Recipe
Prep time: 10 min
Cook time: 1 h
Total time: PT-490096H29M15S
Cuisine: Western
Ingredients: 1.2 kg / 2.4 lb chicken thighs, skin on, bone in; 800 g / 1.6 lb chicken drumsticks, or more thighs; 5 tsp orange zest (from 2 oranges); 1/2 cup orange juice (from the zested oranges); 1/4 cup cider vinegar (can substitute white wine, sherry or champagne vinegar); 1/2 cup brown sugar, lightly packed; 2 tbsp Dijon mustard; 1 tbsp olive oil; 2 tsp ground cinnamon; 1 1/2 tsp allspice; 1 tsp ground ginger; 2 whole star anise; 2 tsp salt; 1/2 tsp black pepper; 2 oranges, cut into wedges or halved then sliced; Good value leafy greens – like endive, watercress, for the bed; Orange zest curls

If you’re craving a dish that’s bursting with citrusy sweetness and sticky, caramelized goodness, then you’re going to adore this Sticky Orange Glazed Chicken Thighs Recipe. I absolutely love this recipe because it brings out the juiciest, most flavorful chicken thighs with an irresistible orange glaze that clings perfectly. Whether it’s weeknight dinner or something special for guests, this recipe always steals the show.

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Why You’ll Love This Recipe

Incredibly flavorful: The combination of orange zest, spices, and brown sugar creates a perfect sweet and savory glaze that clings to every bite.
Juicy, tender chicken: Using bone-in, skin-on thighs keeps the meat moist and juicy throughout cooking.
Simple to prep with big impact: You marinate overnight, then roast, making it a fantastic make-ahead dinner.
Great for gatherings: It looks impressive on the plate and your family and friends will go crazy for it.

The image shows several pieces of dark brown glazed chicken thighs with a shiny, sticky sauce on their surface. Each piece has a rich, crispy texture with some blackened spots. Thin orange peel curls rest on top of some chicken pieces, adding a bright contrast. Around the chicken pieces, there are fresh orange slices with a vibrant orange color and juicy texture. The dish is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Sticky Orange Glazed Chicken Thighs, citrus chicken dinner, easy Asian-style chicken, juicy chicken thigh recipes, flavorful chicken glaze

Ingredients You’ll Need

This Sticky Orange Glazed Chicken Thighs Recipe uses bright, fresh oranges paired with warming spices like cinnamon and allspice, balanced by sweet brown sugar and tangy cider vinegar. These flavors play so well together, creating a glaze that’s both sticky and bursting with depth. When shopping, aim for fresh, juicy oranges and good quality chicken thighs with skin on for the best results.

Flat lay of raw bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small white bowl of bright orange zest curls, a small white bowl filled with fresh orange juice, another small white bowl with pale amber cider vinegar, a small white bowl of packed light brown sugar, a small white bowl of smooth Dijon mustard, a small white bowl holding golden olive oil, a small white bowl with fine ground cinnamon powder, a small white bowl with ground allspice, a small white bowl containing ground ginger, two whole star anise pods placed side by side, a small white bowl of coarse salt, a small white bowl with freshly ground black pepper, a few fresh endive and watercress leaves artistically spread out, and two whole fresh oranges cut into halves and wedges evenly spaced, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sticky Orange Glazed Chicken Thighs, citrus chicken dinner, easy Asian-style chicken, juicy chicken thigh recipes, flavorful chicken glaze

Chicken thighs (skin on, bone in): Skin is key here for caramelization and bone-in keeps the meat juicy while roasting.
Chicken drumsticks (optional): Or more thighs if you prefer—adds variety but sticks to the same marinating technique.
Orange zest: Freshly grated zest gives a punchy, aromatic citrus flavor that brightens the glaze.
Orange juice: Use juice from the zested oranges for maximum freshness and natural sweetness.
Cider vinegar: Adds tang and balance—sub white wine or sherry vinegar if needed.
Brown sugar: Provides caramel sweetness and helps thicken the glaze as it cooks.
Dijon mustard: Adds a slight tang and depth that complements the citrus and sugar.
Olive oil: Helps blend and add richness to the marinade.
Ground cinnamon, allspice, and ground ginger: Warm spices provide cozy undertones that make this more than just orange chicken.
Whole star anise: Infuses a subtle licorice note to the glaze—don’t skip this if you can!
Salt and black pepper: Essential seasonings to bring out all the flavors.
Oranges for garnish: Adds color and extra freshness when serving.
Leafy greens (like endive or watercress): A peppery, crunchy bed to serve the chicken on, balancing sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Sticky Orange Glazed Chicken Thighs Recipe pretty classic, but it’s a flexible one, so feel free to play around with what you have. I often swap drumsticks for more thighs because that’s what my family prefers, but I’ve also tried boneless skinless thighs with slight adjustments to cooking time and glaze technique, and it works too!

Boneless skinless option: I experimented by pounding chicken breasts thin and glazing with the reduced marinade as a sauce—still sticky and delicious but needs a bit more attention on timing.
Spice swap: When I don’t have star anise, a pinch of fennel seeds or extra cinnamon helps keep the warm complexity.
Vegan twist: I haven’t tried it myself, but this glaze would be fantastic over roasted tofu or cauliflower if you want to experiment.
Heat lovers: Adding a bit of chili flakes or fresh ginger can give it a subtle kick that wakes up the sweet glaze.

How to Make Sticky Orange Glazed Chicken Thighs Recipe

Step 1: Marinate the Chicken to Perfection

Start by mixing all your marinade ingredients in a jug—the orange zest, juice, cider vinegar, brown sugar, Dijon mustard, olive oil, cinnamon, allspice, ginger, star anise, salt, and pepper. Then, pour this fragrant mixture over your chicken thighs and drumsticks inside a large ziplock bag. I find massaging the marinade into the chicken through the bag helps it soak in evenly. Aim to marinate for a full 24 hours if you’ve got the time—trust me, the chicken will soak up so much flavor and become tender and juicy. But if you’re in a rush, 3 hours is the bare minimum!

Step 2: Prepare the Oven and Baking Trays

When you’re ready to cook, preheat your oven to 200°C (or 390°F). I always line two large baking trays with foil and then parchment paper—this makes clean-up so much easier because the glaze can get sticky and gooey. Spread your marinated chicken evenly across the trays, then pour any remaining marinade left in the bag over the chicken pieces.

Step 3: Roast and Baste for Ultimate Stickiness

Roast the chicken for 30 minutes, then add another 20 minutes, basting with the pan juices 2 to 3 times during the cooking. Here’s a trick I discovered—you’ll notice the juices are watery at first but start thickening into a luscious syrup in the last 10 minutes. When that happens, baste more frequently and generously so those sticky juices caramelize beautifully on the skin, giving you that perfect glaze. Also, when the top tray looks close to done, swap the trays around in the oven so they finish cooking evenly. This little shuffle helps you get that deep golden color everywhere.

Step 4: Final Baste and Serve

Once the chicken is out of the oven, give it one last baste with the sticky pan juices for extra shine and flavor. Then, plate it over a bed of fresh leafy greens like endive or watercress, and arrange sliced or wedged oranges on the side for a pop of freshness and color. The orange zest curls are my special touch—I like to twist thin strips of zest around a spoon handle and leave them to curl up for a pretty garnish.

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Pro Tips for Making Sticky Orange Glazed Chicken Thighs Recipe

Use skin-on, bone-in chicken: The skin crisps up beautifully and the bone keeps the meat moist as it cooks—don’t skip this for best results.
Marinate overnight if you can: I learned overnight marinating makes a huge difference in flavor depth and juiciness, but 3 hours works in a pinch.
Baste aggressively in the last 10 minutes: When the juices start to thicken, keep basting frequently—it’s the secret to that sticky, shiny glaze you want.
Swap tray positions during roasting: This ensures even cooking and caramelization, especially if your oven has hot spots.

How to Serve Sticky Orange Glazed Chicken Thighs Recipe

Sticky Orange Glazed Chicken Thighs Recipe - Serving

Garnishes

I love garnishing with fresh orange wedges or thin slices for that burst of fresh flavor and color. Plus, those orange zest curls look so pretty—they’re super easy to make and add a playful, artisan touch. A sprinkling of fresh herbs like parsley or coriander can brighten it up even more if you fancy. For me, though, the oranges and greens alone feel just right.

Side Dishes

This chicken pairs wonderfully with simple sides like roasted new potatoes or fluffy steamed rice to soak up all that sticky glaze. I also like to serve it with a crisp green salad or steamed green beans for some freshness to balance the richness. And on cozy nights, buttery mashed potatoes are irresistible alongside this.

Creative Ways to Present

For a festive occasion, I’ve layered the chicken over a big platter of mixed greens tossed with a light vinaigrette, then topped with pomegranate seeds for a pop of color and crunch. It makes the dish look extra special and really festive. I sometimes drizzle a little extra warmed glaze over the top just before serving, so everything glistens beautifully under the lights.

Make Ahead and Storage

Storing Leftovers

I’ve found leftovers of this Sticky Orange Glazed Chicken Thighs Recipe keep wonderfully in an airtight container in the fridge for up to 4 days. The sticky glaze remains luscious and the chicken stays juicy if you cover it well. It’s such a great recipe for making ahead and enjoying throughout the week.

Freezing

If you want to freeze it, combine the chicken with the marinade, freeze it raw in a sealed bag, then thaw in the fridge for 24 hours when you’re ready to cook. The chicken marinates as it thaws, so you’ll still get that amazing flavor. I love this trick for busy weeks when I need a head start.

Reheating

To reheat, I either microwave gently or pop it into a preheated 180°C (350°F) oven covered loosely with foil for about 15 minutes. This method keeps the chicken juicy and helps the glaze get sticky again without drying out. You can even baste with leftover pan juices before warming for the best caramelized flavor.

FAQs

Can I use boneless chicken thighs for the Sticky Orange Glazed Chicken Thighs Recipe?

Yes, you can use boneless skinless thighs, but you’ll want to adjust the cooking time to be shorter and reduce the marinade during cooking to create a glaze. Pound breasts to an even thickness and bake at lower heat around 180°C (350°F) for about 20 minutes, basting halfway through. The glaze won’t caramelize quite as much without the skin but will still be delicious and sticky.
How long should I marinate the chicken for the best flavor?

I recommend marinating for at least 3 hours, but ideally overnight (up to 24 hours) for maximum flavor and juiciness. The longer it marinates, the deeper the orange and spice flavors soak in, making the chicken especially tender and tasty.
What if the glaze doesn’t thicken during roasting?

If the pan juices aren’t syrupy near the end, remove the chicken and cover it to keep warm. Return the empty trays with the juices to the oven to reduce further until thickened, then pour the glaze back over the chicken when you serve. This little trick saved me when humidity slowed down caramelization.
Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken well ahead, or even freeze it right in the marinade. When you’re ready, just thaw in the fridge for 24 hours and cook as normal. The flavors develop even more this way, and leftovers reheat beautifully.

Final Thoughts

This Sticky Orange Glazed Chicken Thighs Recipe is one of those comfort dishes that just feels like a warm hug. I remember the first time I made it for my family during the holidays—they went absolutely crazy for that golden, sticky, super flavorful glaze. It’s effortless yet impressive, with that perfect balance of sweet, tangy, and spiced that makes every bite so crave-worthy. I highly recommend giving this recipe a try—you’ll be glad you did, and your kitchen will smell heavenly!