Orange Zest Chicken Thighs
A quick and customizable chicken recipe that’s full of flavor! Marinate ahead with a touch of orange zest for a bright, citrusy twist and serve over rice for an easy weeknight dinner.
Servings: 6
Calories: 275kcal
Ingredients
- 6 chicken thighs
- 4 cloves garlic minced
- 1 Tablespoon Ginger chopped
- 1 green onion sliced
- ¼ teaspoon red pepper flakes
- 2 Tablespoons orange zest
- 2 Tablespoon soy sauce
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon water
- 2 Tablespoons white wine or sherry and cooking style is ok as well
- ½ Tablespoon sesame oil
- 1 Tablespoon Pepper coarse
- ½ Tablespoon Salt
- ½ Tablespoon granulated garlic
- 2 Tablespoons Olive oil for coating pan
Instructions
Marinade
- In bowl add the thighs, salt and pepper, granulated garlic, soy sauce, vinegar, water, white wine, and sesame oil. Stir until well coated and store in fridge for 2 hours.
Time to Cook
- Get a skillet (I prefer a cast iron but any will do) hot over medium high heat and add oil. Add garlic, ginger and red pepper flakes. Cooking while constantly stirring until golden. Add 1 Tablespoon orange zest, reserving a teaspoon for the chicken. Add the chicken to the hot skillet and add 1 Tablespoon orange zest. Pour in about half of the marinade and discard rest. Cook about 6 minutes per side until no longer pink and temperature is 165℉. Remove from pan and top with green onion and extra orange zest for presentation if desired.
Notes
If you can preplan and get them in a marinade 2 hours before it’s so worth it.
Nutrition
Calories: 275kcal | Carbohydrates: 3g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1007mg | Potassium: 292mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
