Name: Sticky Orange Glazed Chicken Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Western
Ingredients: 1.2 kg / 2.4 lb chicken thighs, skin on, bone in; 800g / 1.6 lb chicken drumsticks, or more thighs; 5 tsp orange zest (from 2 oranges); 1/2 cup orange juice (from the zested oranges); 1/4 cup cider vinegar (or white wine, sherry, or champagne vinegar); 1/2 cup brown sugar, lightly packed; 2 tbsp Dijon mustard; 1 tbsp olive oil; 2 tsp ground cinnamon; 1 1/2 tsp allspice; 1 tsp ground ginger; 2 whole star anise; 2 tsp salt; 1/2 tsp black pepper; 2 oranges, cut into wedges or halved then sliced; Good value leafy greens such as endive or watercress, for the bed; Orange zest curls (made by twisting thin orange strips around a wooden spoon handle)

If you’re on the hunt for a deliciously flavorful, lip-smacking dinner, this Sticky Orange Glazed Chicken Recipe is absolutely the way to go. I love this recipe because it combines juicy, tender chicken with a sweet, tangy, and oh-so-sticky orange glaze that keeps you coming back for more. Whether you’re feeding a crowd or just craving some comfort food with a citrusy kick, you’ll find that this chicken hits all the right notes and is surprisingly simple to make at home.

🤍

Why You’ll Love This Recipe

Rich, Balanced Flavors: The orange zest and juice paired with warm spices create a perfectly balanced sweet and savory glaze.
Juicy, Tender Chicken: Bone-in, skin-on pieces stay moist and develop that irresistible sticky caramelized exterior.
Simple to Prepare: Marinate, roast, baste a few times, and you’re set for a stunning meal without fuss.
Perfect for Any Occasion: Weeknight dinner or holiday feast, this recipe shines bright with crowd-pleasing appeal.

The image shows several pieces of dark brown glazed chicken thighs with a shiny, sticky sauce on their surface. Each piece has a rich, crispy texture with some blackened spots. Thin orange peel curls rest on top of some chicken pieces, adding a bright contrast. Around the chicken pieces, there are fresh orange slices with a vibrant orange color and juicy texture. The dish is set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7 - Sticky Orange Glazed Chicken, orange glazed chicken recipe, easy orange chicken, flavorful chicken dinner, citrus glazed chicken

Ingredients You’ll Need

The magic of this Sticky Orange Glazed Chicken Recipe really lies in its marinade—citrusy, spicy, and sweet all at once. Each ingredient plays a role in building that deep, glossy glaze, and you’ll find sourcing fresh oranges and quality spices makes a huge difference.

Flat lay of raw bone-in, skin-on chicken thighs and drumsticks arranged neatly, a small white bowl of bright orange zest curls, a small white bowl filled with fresh orange juice, another small white bowl with pale amber cider vinegar, a small white bowl of packed light brown sugar, a small white bowl of smooth Dijon mustard, a small white bowl holding golden olive oil, a small white bowl with fine ground cinnamon powder, a small white bowl with ground allspice, a small white bowl containing ground ginger, two whole star anise pods placed side by side, a small white bowl of coarse salt, a small white bowl with freshly ground black pepper, a few fresh endive and watercress leaves artistically spread out, and two whole fresh oranges cut into halves and wedges evenly spaced, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sticky Orange Glazed Chicken, orange glazed chicken recipe, easy orange chicken, flavorful chicken dinner, citrus glazed chicken

Chicken thighs and drumsticks: I prefer bone-in, skin-on as it keeps the meat juicy and helps the glaze caramelize beautifully.
Orange zest and juice: Freshly zested and squeezed oranges pack the best vibrant citrus flavor.
Cider vinegar: Adds just the right tang – you can substitute white wine or sherry vinegar if needed.
Brown sugar: Essential for that sticky sweetness and caramelization—light packing works best.
Dijon mustard: Offers a subtle tang and depth to boost the marinade complexity.
Olive oil: Helps meld the marinade ingredients and keeps the chicken moist.
Warm spices (cinnamon, allspice, ginger, star anise): These bring cozy warmth that pairs beautifully with the citrus.
Salt & black pepper: Basic seasoning to enhance all the flavors.
Leafy greens and extra orange slices: For serving – a fresh, peppery bed like watercress really complements the rich chicken.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Sticky Orange Glazed Chicken Recipe is—you can easily tweak it based on what you have on hand or dietary preferences. Trying different spins keeps things fresh and fun.

Use boneless, skinless chicken: When I switched to skinless thighs or breast, I found simmering the marinade into a thick glaze before basting helps retain that sticky finish.
Spice it up: Adding a pinch of chili flakes gives a nice, warming heat that balances the sweetness beautifully.
Herb twist: Throw in some fresh thyme or rosemary to the marinade for an extra fragrant dimension.
Cooking method swap: I’ve grilled this recipe during summer—with some foil packets for the glaze—and it’s equally delicious!

How to Make Sticky Orange Glazed Chicken Recipe

Step 1: Marinate for Maximum Flavor

Combine all the marinade ingredients in a large jug and whisk them until the sugar dissolves and the spices are perfectly blended. Pour this over your chicken pieces in a ziplock bag and massage it in to coat every nook and cranny—that’s a trick I discovered that really helps lock in the flavor. Ideally, let it marinate for a full 24 hours in the fridge, but if you’re short on time, 3 to 12 hours will work too. The longer you leave it, the deeper the flavor.

Step 2: Roast and Baste to Sticky Goodness

Preheat your oven to 200°C (390°F). Line two baking trays with foil and parchment paper—that little step saves you from sticky cleanup later! Spread the chicken pieces evenly and pour over the marinade juices. Roast the chicken for 30 minutes, then baste thoroughly with the pan juices. Return to the oven for another 20 minutes, basting every 7-10 minutes. You’ll notice at first the juices are watery, but about 10 minutes before the end, they thicken into a rich, sticky glaze. Once that happens, baste generously and frequently. I also switch the tray positions halfway through so they cook evenly and all get that gorgeous golden caramelized finish.

Step 3: Serve It Up Beautifully

Before plating, give your sticky chicken one last generous baste with the thick glaze. Spread a bed of peppery watercress or endive on a large platter, pile on your caramelized chicken, and scatter fresh orange wedges and orange zest curls on top for a pop of color and extra fragrance. I absolutely love how the fresh citrus brightens every bite and the citrus curls make it look festive too.

👨‍🍳

Pro Tips for Making Sticky Orange Glazed Chicken Recipe

Marinate Overnight for Best Flavor: I usually prep this the night before, so the citrus and spices really have time to work their magic.
Don’t Skip Basting: Frequent basting with the pan juices is key to building that irresistible sticky glaze layer.
Use Skin-On Chicken: The skin crisps up and caramelizes, giving you that perfect sticky texture that makes this chicken memorable.
Avoid Burning the Sugar: Keep an eye during roasting—too high heat or too much sugar on top can burn, so lower the oven if you notice this early.

How to Serve Sticky Orange Glazed Chicken Recipe

Sticky Orange Glazed Chicken Recipe - Serving

Garnishes

I love topping this chicken with extra orange slices and those pretty orange zest curls I make by twisting thin strips around a wooden spoon handle. It adds a lovely fresh aroma and just the right pop of color. A sprinkle of chopped fresh parsley or a few sprigs of rosemary also work beautifully if you want more green.

Side Dishes

This chicken pairs wonderfully with simple steamed jasmine rice or a fluffy couscous tossed with fresh herbs. I also like serving it with roasted vegetables like broccoli or asparagus for a colorful, healthy balance. For something extra special, creamy mashed potatoes are pure comfort-food gold alongside this sticky, zesty chicken.

Creative Ways to Present

For dinner parties, I’ve served this chicken on a large wooden board atop a bed of mixed greens, scattered with candied nuts and pomegranate seeds for a festive flare. Setting out small bowls of extra glaze on the side lets guests add more sticky goodness if they want. It’s both beautiful and interactive!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. When reheated, the chicken stays juicy and the glaze remains sticky – something that really impressed me! Just give it a gentle reheat so you don’t dry out the meat.

Freezing

I’ve frozen this chicken successfully by combining it with the marinade right away and then freezing it raw. When you’re ready, thaw it in the fridge for 24 hours, allowing it to marinate perfectly as it defrosts. Then just cook it as usual—it’s a lifesaver for busy weeks.

Reheating

I reheat leftovers gently in the oven at 180°C (350°F) for around 15 minutes, loosely covered with foil to keep moisture, or simply zap them in the microwave if I’m in a hurry. Either way, the sticky glaze revitalizes quickly, keeping the chicken just as delicious as fresh.

FAQs

Can I use boneless chicken for this Sticky Orange Glazed Chicken Recipe?

Yes! You can use boneless, skinless thighs or breasts, but you’ll want to adjust the cooking time and thicken the marinade into a glaze separately for basting. This helps maintain that sticky, caramelized finish that bone-in, skin-on pieces naturally achieve.
How long should I marinate the chicken for?

For best results, marinate the chicken overnight (about 24 hours) to deeply infuse the flavors. If pressed for time, a minimum of 3 hours will still give you great taste, but longer marination elevates the dish.
What if my glaze isn’t sticky enough after roasting?

If the pan juices haven’t thickened by the end of the roasting time, remove the chicken to keep warm and place the tray back in the oven on its own to reduce the juices into a syrupy glaze. Then baste the chicken with this thickened glaze before serving.
Can this recipe be made ahead for a party?

Absolutely! You can marinate and freeze the chicken ahead of time, then thaw and cook it when needed. The glaze reheats nicely, making this recipe perfect for entertaining without last-minute stress.

Final Thoughts

This Sticky Orange Glazed Chicken Recipe holds a special spot in my kitchen because it’s one of those rare recipes that’s both show-stopping and straightforward. Every time I make it, guests comment on how juicy and flavorful the chicken is, and I love that it requires minimal hands-on time once it’s in the oven. I really encourage you to give this recipe a try—it’s perfect for family dinners, special occasions, or just when you want to treat yourself to something comforting yet elegant. Trust me, once you taste that sticky, citrusy glaze, it’ll quickly become a favorite too!