This orangey chicken was the first meal I served my future husband. I chose it because it’s easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. \u2014Leah Harvath, Heber City, Utah<\/p>\n","protected":false},"author":7061,"featured_media":1590872,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305511,307339,307330,307345,304328,304993,304292,305487,304041,303966,304185,304988,306848,305020,305024,304268,307307,304350,324623,304150],"categories-v2":[308623,310825,310835,310374,310369,310378,308988,308984,308481,308940,308305,310796,308633,308495,309467,308935,309603,308960,308965,259483,310342,309001,309177,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Fried Chicken Thighs","post_link":"\/recipes\/fried-chicken-thighs-recipe\/","post_image":"\/wp-content\/uploads\/2024\/10\/Fried-Chicken-Thighs_EXPS_FT24_277928_JR_0924_5.jpg"},{"post_title":"Sweet and Spicy Orange 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Chicken","post_link":"\/recipes\/orange-glazed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps509_TH1605C16B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps129629_SD163614D12_03_4b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/grilled-orange-chicken-thighs\/","name":"Grilled Orange Chicken Thighs","datePublished":"2018-01-01","dateModified":"2022-12-06","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps129629_SD163614D12_03_4b-1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. —Leah Harvath, Heber City, Utah ","recipeIngredient":["1 cup orange juice","1\/3 cup sugar","1\/3 cup packed light brown sugar","1\/4 teaspoon salt","1 tablespoon Dijon mustard","2 teaspoons grated orange zest","CHICKEN:","6 boneless skinless chicken thighs (about 1-1\/2 pounds)","1\/2 teaspoon lemon-pepper seasoning"],"recipeInstructions":[{"@type":"HowToStep","text":"In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest."},{"@type":"HowToStep","text":"Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 277 calories","fatContent":"8g fat (2g saturated fat)","cholesterolContent":"76mg cholesterol","sodiumContent":"256mg sodium","carbohydrateContent":"29g carbohydrate (27g sugars","fiberContent":"0 fiber)","proteinContent":"21g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6923075,"reviewCount":13,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHat"},"reviewBody":"
Sauce was amazing - you really have to let it get *lots* of \"frothy\" bubbles for it to thicken (about 4-5 on my stove) I had it turned down low and the small simmer bubbles were not thickening it. Didn't bother with the orange zest and my husband thought it might be a little too orange-y -- based on the reviews i wonder if the type\/brand of OJ people use matters (I used Tropicana).<\/p>
<\/p>
I cooked the thighs in a skillet like another reviewer suggested -- I did try to put the sauce on at the very end as instructed and it just makes things smokey -- next time I'll just glaze the chicken once it's on the plate.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joycerm53"},"reviewBody":"Great recipe!! I usually double the sauce- it is so good!\nI also substitute chicken breasts, shrimp, pork or turkey tenderloins for the chicken thighs. The sauce is good on anything!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenController"},"reviewBody":"My grandson gave it his approval. I didn't have orange juice so I used SunnyD. I also added cornstarch. I placed chicken in sauce in oven for 10 minutes and chicken was coated all over. I also doubled the sauce","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Newrecipejumkie2"},"reviewBody":"
I made this tonight for dinner although I had to finish it in the oven due to rain. The sauce thickened beautifully after I took Guest 9560\u2019s advice about the cornstarch.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dawn384"},"reviewBody":"
I used baked chicken pieces in place of the thighs! I prepared the sauce and then I heated the chicken pieces in my stockpot and I coated the pieces in sauce in stockpot for 20 minutes on my stovetop. The sauce was kept as recipe directed. I used Greek seasoning to season the pieces of chicken as I did not have the lemon-pepper on hand. I must say that this sauce really added to the chicken! (I do not have a grill.) I did have to stir the sauce to get the mustard to blend well but it did work out!<\/p>
<\/p>
<\/p>
<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dawn384"},"reviewBody":"
Thank you for sharing this recipe, Leah! The next time, I WILL use the chicken thighs!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"The sauce is too thin. I simmered it for an hour, and finally just thickened with some powdered xanthum gum. After thickening, it was great.We put it over some chicken drumsticks cooked on the grill. A great summertime recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-02-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScissors"},"reviewBody":"This sauce was amazing! It would be great on pork and shrimp too. YUM!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBullhorn"},"reviewBody":"Another EXCELLENT Taste Recipes recipe. I used 6 boneless skinless chicken thighs and 4 bone in skin on chicken thighs and then I doubled the sauce. To thicken the sauce a bit I used 1 Tbsp. cornstarch with about 1\/4 cup cold water and the sauce was perfect. This dish is out of this world delicious !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"My husband could not stop raving about this dish. I cooked the thighs in a skillet, adding the glaze at the end. Luckily I prepared the full glaze recipe. Since I only prepared enough thighs for the two of us and refrigerated the extra glaze, most of the prep will be done when I next serve this meal. I'm pretty certain he would be happy to have it again tomorrow!One tip: after dirtying a couple of extra utensils, I realized that the mustard would clump unless whisked into the hot liquid.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Green8Ball"},"reviewBody":"I tried this recipe for a dinner party this week and I probably won't be making it again. I found the sauce to be too thin and had to add cornstarch and water to it to thicken it up a bit. The sauce doesn't really coat the chicken and doesn't have a real orange flavor. My family and friends felt it was good, but not great, and I was somewhat disappointed in it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueToast"},"reviewBody":"We really enjoyed this. It took a few extra minutes for the sauce to reach glaze consistency but it turned out quite well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRadio"},"reviewBody":"This recipe was a big hit! The glaze turned out perfectly and with the addition of the Dijon mustard, it wasn't too sweet. I would definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"129629","romance_copy_dek":"This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. 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