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A pan of Spanish oven chicken with sliced orange rounds

Spanish Orange Chicken – Sticky Orange Chicken Thighs

Byron
If you're looking for an easy chicken dinner packed with sweet, tangy, and smoky flavor, this Spanish Orange Chicken recipe is sure to become a new favorite. Juicy chicken thighs are baked in a rich, sticky orange sauce made with fresh oranges, warm spices, and a touch of cayenne pepper.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Chicken, dinner, Main Course, one pot recipe
Cuisine American, Mediterranean, Spain
Servings 4 Main
Calories 560 kcal

Equipment

  • 1 large casserole dish or Dutch Oven with Lid
  • Cutting board
  • Chef knife
  • Cooking Tongs
  • Citrus juicer (optional)
  • Meat thermometer (optional)

Ingredients

  • 1 kg / 2.2 lbs chicken thighs skinless or skin-on and bone-in (around 4 thighs)
  • Juice of 1 orange
  • 1 orange sliced into rounds
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin powder
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper or to taste
  • 1-2 tsp white sugar optional for sweetness
  • Salt and freshly ground black pepper to taste

Instructions
 

Preheat oven to 200°C / 400°F

    Step 1 - Prepare the sauce

    • Juice one orange and add the juice to a small bowl.
      Juice of 1 orange
    • Add the paprika, cumin, cinnamon, and cayenne pepper with the extra virgin olive oil.
      2 Tbsp Extra Virgin Olive Oil, 1 tsp sweet smoked paprika, 1 tsp ground cumin powder, ½ tsp ground cinnamon, ½ tsp cayenne pepper, 1-2 tsp white sugar
    • Mix the sauce until the spices combine with the juice and oil.
    • Finally, taste the sauce and season with salt and pepper. Add a little sugar (1–2 tsp) if you prefer a sweeter sauce.
      Salt and freshly ground black pepper

    Step 2 – Roast the chicken in the orange sauce

    • Place the chicken thighs in a large Dutch oven or casserole dish.
      1 kg / 2.2 lbs chicken thighs
    • Pour the orange sauce over the chicken, turning the thighs so they are evenly coated.
    • Arrange the orange slices around and over the chicken.
      1 orange
    • Bake on the middle shelf for 20 minutes.
    • Turn the chicken pieces, spoon over more sauce and bake for another 15-20 minutes, or until the chicken is cooked through.
    • Use a meat thermometer to check the chicken has reached an internal temperature of 74°C / 165°F.

    Step 3 - Serve

    • Be sure to drizzle each chicken thigh with plenty of the delicious orange-infused sauce and garnish with a small orange round on the side.
    • Serve alongside some mashed potato, rice, or steamed greens for a balanced meal.

    Notes

    Expert Tips for the Perfect Sticky Orange Sauce

    The secret to this recipe is allowing the sauce to slowly reduce and concentrate as the chicken cooks. Here are a few simple tips to get the best results every time.

    1. Use fresh orange juice

    Fresh orange juice gives this Spanish orange chicken its bright, naturally sweet flavor. Bottled orange juice can be used in a pinch, but fresh oranges will give you a much better balance of sweetness and acidity.

    2. Balance the sweet and tangy flavors

    Taste the sauce before adding the chicken. Depending on how sweet your oranges are, you may want to add a little more sugar for sweetness or an extra squeeze of lemon juice for acidity.

    3. Don't overcook the chicken

    Chicken thighs are forgiving and remain juicy, but they can still dry out if cooked for too long. Cook until the thickest part of the chicken reaches an internal temperature of 74°C / 165°F.
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