Kitchen notes · a little help before you start
Sticky Honey Orange Grilled Chicken
Orange-glazed chicken has an inviting sweet-and-tangy edge when it comes off the grill. A little char on the outside makes the sticky sauce especially appealing. Bring a few warm thighs to the table with the reserved glaze, and let everyone spoon on a little more if they like.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 7
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Coat in the sealed bag
Press excess air from the marinade bag and rub the mixture over the thighs before their refrigerated marinating period.
2. Make glaze while the grill heats
Melt butter in the saucepan, whisk in the remaining glaze ingredients and remove from heat before grilling the chicken.
3. Keep serving glaze aside
Reserve its stated portion before brushing the rest over the chicken during the final grill stage.
Get to know the ingredients
Trimmed boneless thighs
Trim excess fat from the thighs before marinating, ready to grill and brush with glaze after their initial cook.
Fresh orange in two stages
Juice and zest season both the marinade and separate glaze, with their divided portions used at those different stages.
Honey in the glaze
Honey joins the melted butter with orange, barbecue sauce and Dijon for the finishing glaze, separate from the marinade.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 7. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Sticky Honey Orange Grilled Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the center and serve glazed
Grill until the chicken reaches the stated 165°F center temperature and light char, then serve warm with the reserved glaze.
A little more help as you go
Optional parsley finish
Scatter chopped parsley over the cooked chicken if you want the included fresh garnish when serving with glaze.
Keep marinating within its window
The coated thighs stay in the refrigerator for the stated one-to-six-hour period before going onto the preheated grill.
A few questions you might have
Is the chicken glazed from the first minute?
Give it the initial grill cook on both sides first, then brush with glaze and continue cooking to the stated finish.
Does hot sauce go into the serving glaze?
Hot sauce belongs to the marinade mixed at the start; the separate glaze uses butter, honey, orange, barbecue sauce and Dijon.
Do I boil the glaze for a long time?
Melt the butter, whisk in the other glaze ingredients and remove from heat, reserving a portion before brushing the chicken.
Does all the Dijon go in the marinade?
The Dijon has divided uses: one portion in the marinade and another whisked into the finishing glaze.
When should I set glaze aside for the table?
Take out the serving portion as soon as the glaze is mixed, before using the remainder to brush the grilling chicken.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
