If you try ONE recipe from the blog this month, let this be the one!
Let it be…let it be…
I mean…just look at it! Can’t you just tell it’s a good one?
[contextly_auto_sidebar] I made it three times in one week and never grew tired of it. See, when I develop a recipe, sometimes it’s not always for the blog. I’m just trying to put a decent meal on the table. Then, if it wins my heart and I think it will win yours…then I make it a time or two more and it gets photographed and blogged about.
What takes this honey mustard sauce over the top is the addition of the orange juice and zest. I realize I have been adding orange to MANY of my recipes lately. I do it because it makes the food better. Is that a good enough reason? I’d like to think so, at least.
This even reheats decently well, and therefore is not a lunch leftover to be sad about. You’ll be watching the clock all morning dreaming of the juicy chicken and sticky, tangy sauce.
This is kid-friendly too, because all the ingredients are pretty familiar to the less adventured palates.
I think I gave you enough reasons to try this one out. Now do me a favor, and let me know if it’s a keeper in your book!
Honey Mustard Orange Chicken
- Prep: 10 mins
- Cook: 1 hr
- Total: 1 hr 10 mins
- Yields: 4 servings
- 2 pounds chicken thighs, about 5-6
- 1 tablespoon olive oil
- ½ cup orange juice
- 1 teaspoon fresh orange zest
- ⅓ cup honey
- 2 tablespoons brown sugar
- 3 tablespoons yellow mustard
- 3 tablespoons honey mustard
- ½ teaspoon chipotle chili powder
Preheat the oven to 400°F.
Heat the olive oil over medium high heat in a 3 QT sauté pan or a large skillet. Season both sides of the chicken with salt, pepper and the chipotle powder. Add the chicken to the hot pan, skin side down. Sear it until the skin is golden brown and crispy, about 5 minutes. Flip the chicken over to brown the other side, cooking for an additional 4-5 minutes. Turn the chicken back over so it is skin side up.
Meanwhile, in a medium bowl, mix together the orange juice, zest, honey, brown sugar and both mustards. Pour the sauce over the chicken thighs. Bake them in the oven for 40-45 minutes until the chicken is cooked through and the sauce is thickened.