Packing a powerful flavor-punch that included sweet, savory, and spicy notes, this Orange-Glazed Chicken recipe seemed right up our alley. It caught my eye as I was flipping through Redbook Magazine, with the promise of a rather easy weeknight meal. Thinking eight chicken breasts were way too many for two people, we halved the number of pieces, but made the entire portion of sauce because it just sounded way too good—and boy was it! (If you happen to have a more delicate palette, you may want to consider limiting the amount of cayenne.)
The instructions indicate simmering the sauce until it reduces by about a third. In our case, it was too thin for our taste, so we continued reducing for a total of about 45 minutes until it was near the consistency of a light syrup. Granted we did have leftover glaze mixture, which we welcomed because Russ was already imaging an exotic stir-fry that would compliment the sauce for another night.
With not much time to prep on a weeknight, we paired the chicken with a healthy Urbane quinoa blend with miso, edamame and scallions. Mmmmm, mmm good…
- 2 cups chicken broth
- 1 cup orange juice
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/2 cup dark brown sugar
- 4 cloves garlic, minced
- 1 tsp ground ginger
- 1/4 tsp cayenne
- 3 Tbsp orange zest, divided
- 1 Tbsp olive oil
- 8 skinless, boneless chicken breasts
- Kosher salt and pepper
- 1/4 cup scallions, finely sliced
- Heat oven to 350. In a bowl, whisk the broth, orange juice, honey, hoisin sauce, sugar, garlic, ginger, cayenne, and two tablespoons of the orange zest, set aside.
- Heat the oil in a large ovenproof skillet over med-high heat. Season the chicken breasts on both sides with salt and pepper. Place four breasts in the heated pan, searing until lightly browned on both sides, flipping once. Place the chicken on a plate; repeat with the remaining breasts, tent with foil.
- Place the skillet back on the stove over medium heat; pour in the glaze mixture, Bring to a simmer and cook, stirring until the mixture is reduced by a third (or as in our case, by at least half.) Return the chicken to the skillet, arranging in a snug, even layer.
- Place the skillet in the oven and roast the chicken for about 20 minutes, or until the internal temperature is 165 degreeF. Remove the chicken from the skillet and place on a large platter, pour the glaze over the chicken and garnish with scallions and remaining orange zest.
- If, when the skillet comes out of the oven and you still want to thicken the glaze, arrange the breasts on a platter, tent with foil, and bring the sauce to a simmer for another 5 minutes or so until thickened, pour over plated chicken, then garnish.