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This crispy, sweet and tangy chicken is a perfect main dish any night of the week. Pair with California Sauvignon Blanc or Pinot Noir.

crispy chicken thighs


2 tablespoons (30ml)

Asian (toasted) sesame oil

2 teaspoons (10ml) grated fresh ginger

2 teaspoons (10ml) minced garlic

½ teaspoon (2.5ml) sea salt

½ teaspoon (2.5ml) freshly ground black pepper

4 chicken thighs about 2 pounds /900g), bone-in, skin on

1 tablespoon (15ml) vegetable oil

2 green onions, cut into thin rounds

½ cup (120ml)fresh orange juice

¼ cup (60ml) chicken stock

2 tablespoons(30ml)soy sauce

2 tablespoons 30ml) honey

1 tablespoon (15ml) fresh lime juice

2 teaspoons (10ml) finely grated orange zest

Serves 2 to 4



Preheat oven to 375° F (190° C)

Mix the sesame oil, ginger, garlic, salt and pepper in a large bowl.

Add the chicken thighs and turn them to coat with the sesame oil mixture. Let stand at room temperature for 10 minutes.

Heat a large, heavy-bottomed ovenproof skillet over medium-high heat until hot but not smoking.

Add the chicken thighs skin side down and cook for 8 minutes.

Turn the thighs skin side up and place the skillet in the pre-heated oven for 15 minutes.

Remove the skillet from the oven and transfer the thighs to a serving platter. Let rest for at least 5 minutes before serving.

While the chicken is resting, prepare the sauce.

Heat the vegetable oil in a small saucepan over medium-high heat until hot but not smoking. Add the green onion and cook stir for 1 minute or until lightly browned.

Add the orange juice, chicken stock, soy sauce, honey, lime juice and orange zest.

Bring the mixture to a boil, and then reduce the heat to low and simmer for 4 minutes.

To serve, divide the sauce among 4 plates and place a chicken thigh on top.

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