These Sticky Citrus-Chili Chicken Thighs are the perfect balance of sweet, tangy, and spicy, featuring fresh orange juice, lime, and honey, with a hint of chili heat. The crispy, golden-brown skin locks in all the juicy flavors, while the oven slowly caramelizes the glaze to perfection.

Ingredients

Serves: 4

• 1 tbsp canola oil
• 6 bone-in, skin-on chicken thighs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup fresh orange juice
• 3 tbsp fresh lime juice
• 1/2 tsp chili flakes
• 2 tbsp liquid honey
• 1 tbsp minced ginger
• 2 cups fresh roughly chopped spinach (optional)

How to Make Sticky Citrus-Chili Chicken Thighs

Step 1: Sear the Chicken

1. Preheat the oven to 375°F.
2. Heat a cast iron skillet (or any oven-safe pan) over medium heat and add canola oil.
3. Season the chicken thighs with salt and pepper.
4. Place the chicken skin-side down in the skillet and sear for 8 minutes until golden and crispy.

Step 2: Make the Citrus-Chili Glaze

5. In a small bowl, whisk together orange juice, lime juice, chili flakes, honey, and ginger.

Step 3: Bake the Chicken

6. Flip the chicken thighs and cook for another 2 minutes.
7. Remove excess fat from the pan using a spoon.
8. Pour the citrus-chili glaze over the chicken and transfer the skillet to the oven.
9. Bake for 45 minutes, basting the chicken with the sauce every 15 minutes.

Step 4: Reduce the Sauce

10. Once the chicken is done, transfer it to a serving tray.
11. Place the skillet back on the stove over medium-high heat.
12. Add the chopped spinach to the pan and cook in the remaining juices until wilted.
13. Simmer the sauce until it’s reduced to a thick, sticky glaze.

Step 5: Serve

14. Pour the glaze (with spinach, if used) over the chicken and serve immediately.

Tips & Variations

Extra crispy skin? Let the chicken thighs air dry in the fridge for 30 minutes before cooking.
Make it spicier by increasing the chili flakes or adding sriracha to the glaze.
No orange juice? Use pineapple juice for a tropical twist!
Meal prep: Store leftovers in an airtight container for up to 3 days.

FAQ

Can I use boneless chicken thighs?
Yes! Reduce the baking time to 30 minutes since boneless thighs cook faster.

What side dishes pair well?
Serve with steamed rice, roasted sweet potatoes, or a fresh citrus salad.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over medium heat or in the oven at 350°F for 10 minutes.

And that’s it for these Sticky Citrus-Chili Chicken Thighs! If you love sweet and spicy chicken, this is your next go-to dinner recipe.

Sticky citrus-chili chicken thighs

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• Author: Andrea Buckett
• Cook Time: 30 minutes
• Total Time: 30 minutes

Ingredients

1 tbsp canola oil

6 bone-in, skin-on chicken thighs

1/2 tsp salt

1/2 tsp pepper

1 cup fresh orange juice

3 tbsp fresh lime juice

1/2 tsp chili flakes

2 tbsp liquid honey

1 tbsp minced ginger

2 cups fresh roughly chopped spinach (optional)

Instructions

1. Preheat oven to 375°F.

2. Place an oven-proof skillet (cast iron) over medium heat and add the canola oil.

3. Season the chicken thighs all over with salt and pepper.

4. Add the chicken, skin-side down, to the hot pan and cook for 8 minutes, or until the skin is golden brown.

5. In a bowl, mix together the orange juice, lime juice, chili flakes, honey, and ginger.

6. Flip the chicken and cook for another 2 minutes.

7. Spoon out and discard the excess fat from the pan.

8. Pour the orange juice mixture over the chicken and place the skillet in the oven.

9. Bake for 45 minutes, basting the chicken every 15 minutes.

10. Remove the chicken from the oven and transfer it to a serving tray.

11. Return the pan to the stove over medium-high heat. Add the spinach and cook in the remaining juices until wilted. Simmer until the liquid is reduced and thick.

12. Pour the glaze over the chicken and serve.