Chicken Thighs in Asian Tangerine Marinade
Elevate your weeknight dinners with these succulent Chicken Thighs in Asian Tangerine Marinade! Juicy, bone-in chicken thighs are bathed in a vibrant marinade made with freshly squeezed tangerine juice, savory soy sauce, and a touch of honey for natural sweetness. Aromatic additions like garlic, ginger, and sesame oil infuse the dish with bold Asian-inspired flavors, while a hint of red chili flakes adds a subtle kick. Searing the chicken gives it a crispy, golden skin before it's oven-roasted to perfection in the tangy, sticky marinade. Garnished with toasted sesame seeds and fresh green onions, this dish is as stunning as it is delicious. Perfect for a flavorful dinner served over steamed rice or crisp vegetables, this recipe combines simplicity with gourmet flair.
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Freshly squeezed tangerine juice
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 0.25 teaspoon Red chili flakes
- 2 stalks Green onions, thinly sliced (for garnish)
- 1 teaspoon Toasted sesame seeds (for garnish)
Directions
Step 1
In a medium bowl, combine tangerine juice, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red chili flakes to create the marinade. Whisk until well blended.
Step 2
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 3
Preheat your oven to 375°F (190°C).
Step 4
Heat a large, oven-safe skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and reserve the marinade. Place the chicken thighs skin-side down in the hot skillet. Sear for 3-4 minutes until the skin is golden and crispy.
Step 5
Flip the chicken thighs and cook for another 2 minutes. Pour the reserved marinade into the skillet around the chicken, then transfer the skillet to the preheated oven.
Step 6
Bake for 25-30 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
Step 7
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon some of the sauce over the chicken to glaze it.
Step 8
Garnish with thinly sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
| Serving size | (415.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 433.5 |
| Total Fat 15.8g | 0% |
| Saturated Fat 2.1g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 2313.8mg | 0% |
| Total Carbohydrate 69.4g | 0% |
| Dietary Fiber 2.4g | 0% |
| Total Sugars 56.6g | |
| Protein 9.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 98.5mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 799.5mg | 0% |
Source of Calories