Orange Honey Glazed Chicken

This was definitely a tasty recipe, though quite similar to the Crispy Skinned Orange Chicken I made not that long ago. This had its differences, from the lengthier prep time and cooking time, for instance. I also used boneless chicken breasts rather than bone-in, skin-on split breasts, but I think it worked out just as well this way. Husband definitely preferred the Crispy Skinned Orange Chicken recipe, but I thought this was quite good. It would make a good recipe for company, since all you do is take the chicken out to rest and finish off the glaze in order to put it on the table.

Even Baby finished every bite of this that we put in front of him, and he sure has gotten picky these days. I'd definitely say this met with his seal of approval.

Orange Honey Glazed Chicken

adapted from Cook's Illustrated

Printer-friendly recipe

1 1/2 cups orange juice plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
1/2 cup all-purpose flour
4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above)
2 teaspoons vegetable oil
1 medium shallot , minced (about 3 tablespoons)


1. Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.

2. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. (NOTE: Don't have an ovenproof skillet? Brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake and don't wash the skillet. When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced.) Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.

3. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add cider mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.

4. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful, use an oven mitt - handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.