Ingredients:

  • 4 large chicken thighs, bone-in, skin on (approx. 1.5 lbs/680 g)
  • 2 navel oranges, zested and juiced (approx. 1 cup/240 ml juice)
  • ¼ cup (60 ml) honey
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) fresh ginger, grated
  • ½ teaspoon (2 g) black pepper
  • ½ teaspoon (2 g) salt
  • 1 teaspoon (2 g) paprika
  • Fresh parsley, chopped (optional)
  • Additional orange slices (for serving)

Instructions:

  1. In a mixing bowl, whisk together the orange zest, juice, honey, soy sauce, olive oil, garlic, ginger, black pepper, salt, and paprika. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C).
  3. Remove chicken from the marinade, reserving the marinade for later. Place the chicken in a baking dish, skin side up.
  4. Bake for 20 minutes. After 20 minutes, brush the chicken with the reserved marinade and return to the oven for an additional 5-10 minutes, until the chicken is caramelized and reaches an internal temperature of 165°F (74°C).
  5. Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and orange slices if desired.