Orange & Spice Chicken Thighs
look at that glaze!!!!!! look at it!!!!! and a little sprinkle of pepper on the top just to pull it all together.
Get ready to spice things up with a zesty twist on chicken thighs! These chicken thighs bring a playful punch of citrus, blending the bright, tangy kick of fresh orange with the warm, cozy vibes of cinnamon, clove, and a touch of black tea. The citrus dances with the spices, creating a sauce that’s both sweet and savory, while the chicken stays juicy and full of flavor. It’s like a little party in your mouth—fresh, bold, and just the right amount of unexpected! And, as someone who has always wanted to be able to eat a cup of my favorite orange and spice tea, this is the closest I have gotten!
Let's get down to business
🍽️
Let's get down to business 🍽️
ingredients
6 chicken thighs
1/2 cup freshly brewed orange and spice tea
1/4 teaspoon ginger
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 orange, fully zested and juiced
1/4 cup apple cider vinegar
1 tsp dijon mustard
1 tsp salt
1/4 teaspoon pepper
serves: 6
prep time: 5 minutes
cook time: 25 minutes
total time: 30 minutes
directions
step one- preheat oven to 400 degrees fahrenheit. heat your favorite skillet over medium heat. dry you chicken thighs throughly and once pan is heated, place chicken thighs in. cook for 6 minutes, undisturbed, until the chicken skin is beginning to crisp. remove pan from heat then flip chicken.
step two - place skillet into preheated oven to finish cooking chicken. depending on the size of your thighs, it could take 10-12 minutes.
step three - while chicken bakes, whisk together tea, ginger, cardamom, cinnamon, orange zest, orange juice, vinegar, mustard, salt, and pepper.
step four - once chicken reaches an internal temperature of 165 degrees fahrenheit, remove the skillet from the oven. remove chicken thighs from the skillet and onto a plate to rest. reserving the chicken drippings in the skillet, heat over medium high heat and pour in tea mixture. whisk constantly until the sauce reduces by half, about 5-7 minutes. when sauce thickens, remove from heat and add chicken back in. when ready to serve, spoon the sauce over the chicken thighs to fully coat.