Tangy Chicken

Elevate your dinner game with this irresistibly flavorful Tangy Chicken recipe! Featuring tender, juicy chicken thighs marinated in a zesty blend of freshly squeezed orange and lime juices, savory soy sauce, sweet honey, and aromatic garlic and ginger, this dish strikes the perfect balance of sweet, savory, and tangy. The magic continues with a glossy, thickened sauce made from the leftover marinade, infused with optional red chili flakes for a gentle kick. Crafted in just 40 minutes, this one-pan wonder is not only easy but also a showstopper at the dinner table, beautifully garnished with vibrant cilantro. Perfect for weeknight dinners or impressing guests, serve it over fluffy rice or alongside roasted veggies for a complete, mouthwatering meal!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (boneless and skinless)
• 1 cup orange juice (freshly squeezed)
• 2 tablespoons lime juice (freshly squeezed)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 3 cloves garlic cloves (minced)
• 1 teaspoon ginger (grated)
• 2 tablespoons olive oil
• 1 teaspoon cornstarch
• 2 tablespoons water
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoons cilantro (chopped, for garnish)
• 0.5 teaspoon red chili flakes (optional, for heat)

Directions

Step 1

In a medium bowl, combine orange juice, lime juice, soy sauce, honey, minced garlic, grated ginger, salt, and pepper. Whisk together to form the marinade.

Step 2

Place the chicken thighs in a large ziplock bag or a shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken thighs from the marinade (reserve the marinade) and pat them dry with paper towels. This helps achieve a good sear.

Step 4

Add the chicken thighs to the skillet and cook for about 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken to a plate and cover loosely with foil to keep warm.

Step 5

In the same skillet, lower the heat to medium and add the reserved marinade. Bring it to a gentle simmer.

Step 6

In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering marinade to thicken it, cooking for 1-2 minutes until the sauce becomes glossy and coats the back of a spoon. Taste and adjust seasoning, adding chili flakes if you prefer some heat.

Step 7

Return the chicken thighs to the skillet, turning them in the sauce to ensure they are fully coated. Allow them to warm through for an additional 2-3 minutes.

Step 8

Transfer the chicken to a serving platter and spoon the tangy sauce over the top. Garnish with chopped cilantro and serve immediately.

Nutrition Facts

Serving size	837.8 grams (837.8g)

Amount per serving	% Daily Value*
Calories	1387

Total Fat 72.90g	93%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 2.70g
Cholesterol 436mg	145%
Sodium 4451mg	194%
Total Carbohydrate 72.20g	26%
Dietary Fiber 1.80g	6%
Total Sugars 55.00g
Protein 111.20g	222%

Vitamin D 28IU	140%
Calcium 116mg	9%
Iron 6mg	33%
Potassium 1731mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 32.0%

Carbs: 20.8%