Name: Sticky Orange Glazed Chicken Recipe
Prep time: 10 min
Cook time: 1 h
Total time: PT-490097H22M43S
Cuisine: Christmas/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 (substitute with 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 – like endive, watercress, for the bed; Orange zest curls

If you’re craving something that’s bursting with flavor, tender, and irresistibly sticky, you’re in for a treat with this Sticky Orange Glazed Chicken Recipe. I absolutely love how the combination of sweet, tangy orange and warming spices turns simple chicken thighs and drumsticks into a crowd-pleasing main that’s perfect for cozy dinners or special occasions. Stick around—I’m here to guide you through every step so you nail this delicious dish on your first try (and every time after)!

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Why You’ll Love This Recipe

Impressive Flavor Layering: The marinade blends fresh orange zest and juice with warming spices like cinnamon and allspice for a mouthwatering glaze.
Perfectly Tender and Juicy: Using bone-in, skin-on chicken keeps the meat juicy while the skin caramelizes beautifully.
Hands-Off Cooking: Once you start roasting, the oven does most of the work. Plus, basting at the right time seals in that sticky goodness.
Great Make-Ahead Option: The flavors deepen overnight, and leftovers reheat like a dream—still sticky and delicious.

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, citrus glazed chicken, flavorful chicken thighs, easy orange chicken

Ingredients You’ll Need

Each ingredient here plays a special role to create that signature sticky, tangy glaze. Grab fresh oranges for zest and juice—they’re key to bright flavor. Brown sugar balances the acidity with sweetness, and the spices bring warm depth that turns simple chicken into something magical.

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, citrus glazed chicken, flavorful chicken thighs, easy orange chicken

Chicken thighs and drumsticks: Skin-on, bone-in pieces work best for juicy meat and caramelized skin that holds the glaze so well.
Orange zest and juice: Adds fresh citrus brightness. Don’t skip zesting before juicing—the oils in the peel make a big flavor difference!
Cider vinegar: Offers a gentle tang to balance sweetness without overpowering the orange.
Brown sugar: The secret to that sticky caramelized coating.
Dijon mustard: Adds subtle tang and complexity to the marinade.
Olive oil: Helps the marinade coat the chicken evenly for great texture.
Ground cinnamon, allspice, and ginger: Warm spices that give the glaze a festive feel.
Star anise: Adds a unique aromatic note that really elevates the flavor.
Salt and black pepper: Essential seasoning to pull all the flavors together.
Oranges (for serving): Cut into wedges or slices to brighten the plate and refresh each bite.
Leafy greens: A peppery bed like watercress or endive balances out the richness.
Orange zest curls: Beautiful garnish and an extra pop of citrus aroma.

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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 this Sticky Orange Glazed Chicken Recipe is so versatile—you can easily tweak it based on what you have on hand or your dietary preferences. Play with the spices, swap the cuts of chicken, or add a smoky touch to make it your own.

Boneless skinless chicken: I used to struggle getting this as sticky and caramelized as bone-in pieces, but by simmering the reserved marinade into a thicker glaze for basting, you get great results.
Spicy kick: Adding a pinch of chili flakes or fresh sliced chili can give this some welcome heat if you like your meals with a little punch.
Gluten-free: This recipe is naturally gluten-free—but be sure your mustard and vinegar are certified if you’re cooking for someone with sensitivities.
Seasonal twists: In winter, I sometimes add a splash of cranberry juice or a sprinkle of ground cloves to the marinade for that holiday vibe.

How to Make Sticky Orange Glazed Chicken Recipe

Step 1: Marinate for Maximum Flavor

Start by whisking together orange zest, fresh orange juice, cider vinegar, brown sugar, Dijon mustard, olive oil, cinnamon, allspice, ginger, star anise, salt, and black pepper. I pour this marinade into a large ziplock bag with the chicken pieces, then give everything a good massage to coat evenly. Letting it marinate ideally for 24 hours really lets those flavors sink deep into the meat. If you’re short on time, at least 3 hours works in a pinch, and 12 hours is a solid middle ground.

Step 2: Roast with Care for That Perfect Glaze

Preheat your oven to 200°C (that’s 390°F, or 180°C fan). I line two trays with foil and parchment paper to catch drips—trust me, you’ll thank me later during cleanup. Arrange the chicken pieces on the trays, pouring over any leftover marinade. Roast for 30 minutes, then continue roasting for another 20 minutes, basting the chicken with pan juices two or three times during the last stretch.

At first, the marinade juices will be watery, but keep an eye on them—the magic happens in the last 10 minutes or so, when they thicken and darken into a luscious sticky glaze. That’s when you want to baste more generously and frequently. When your top tray is almost done, swap the trays’ positions so everything finishes cooking with that deep golden sticky finish. Before plating, give it one last generous baste with those sticky juices.

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Pro Tips for Making Sticky Orange Glazed Chicken Recipe

Marinate Long and Low: I found that the longer you leave the chicken soaking in that marinade (ideally a full day!), the more intense the orange and spice flavors become.
Baste Like a Pro: Wait for the juices to get syrupy before heavy basting—that glaze transformation is what truly makes the chicken sticky and irresistible.
Rotate Your Trays: Moving the top tray to the bottom near the end ensures even roasting, so every piece gets that perfect sticky caramelized skin.
Don’t Rush the Glaze: If your juices aren’t thickening, remove the chicken temporarily and let the sauce reduce on its own—then pour it back over for a glossy finish.

How to Serve Sticky Orange Glazed Chicken Recipe

Sticky Orange Glazed Chicken Recipe - Serving

Garnishes

I almost always add fresh orange wedges and a handful of leafy greens like watercress or endive beneath the chicken. It adds color contrast and freshness that balances the sticky glaze. The orange zest curls are my little flourish—handy tip: curl them around a wooden spoon handle and let them rest to hold their shape beautifully.

Side Dishes

My go-to sides are really simple—something to soak up all that sticky sauce! I love roasted potatoes, steamed jasmine rice, or even a vibrant quinoa salad with herbs and toasted nuts. These sides complement the orange glaze without competing with it.

Creative Ways to Present

For special occasions, I like to spread a bed of fresh greens on a large platter, pile the sticky chicken on top, and scatter the orange segments and zest curls all around. If I’m feeling festive, a sprinkle of toasted sesame seeds or chopped fresh coriander adds that extra wow factor—plus, it’s a great conversation starter at dinner!

Make Ahead and Storage

Storing Leftovers

I always store leftovers in an airtight container in the fridge. The chicken keeps beautifully for up to 4 days. Whenever I grab a portion from the fridge, the glaze has somehow soaked even deeper into the meat, making it just as tasty (or sometimes even better) the next day.

Freezing

This recipe freezes wonderfully—I usually freeze the raw marinated chicken in the ziplock bag, then thaw it overnight in the fridge when I’m ready to cook. The marinade doubles as a tenderizing brine during thawing, so there’s no loss in flavor or texture.

Reheating

To reheat, I pop the chicken under a moderate oven (about 180°C/350°F) for around 15 minutes, loosely covered with foil so it doesn’t dry out. This way, you get the sticky glaze back and meat that’s juicy and tender. If you’re in a rush, the microwave works fine too—just cover it lightly to keep that moisture locked in.

FAQs

Can I use chicken breasts instead of thighs and drumsticks for this Sticky Orange Glazed Chicken Recipe?

Yes, you can! But keep in mind breasts cook faster and are leaner, so the marinade won’t caramelize the same way. I usually pound the breasts to an even thickness for quick, even cooking and simmer the reserved marinade down into a thicker glaze to brush on at the end. This keeps the breast moist and flavorful while still delivering that sticky finish.
What if my glaze doesn’t get sticky while roasting?

It can happen if there’s too much liquid or the oven temperature isn’t quite right. When you notice the juices haven’t thickened after 50 minutes, remove the chicken and cover it to keep warm. Then, return the trays with only the liquid to the oven to reduce it into a syrupy glaze—pour this back over the chicken right before serving for that perfect sticky finish.
How far ahead can I marinate the chicken?

I recommend marinating at least 12 hours for good flavor; 24 hours is even better if you have the time. You can prep the chicken and marinade and freeze it together, then thaw in the fridge for 24 hours before cooking—this extra time in the fridge helps the flavors develop even more.
Can I grill this instead of roasting?

Absolutely! If you want to use the grill, I suggest cooking the chicken on medium heat and basting frequently with the thickened glaze to avoid burning. Keep an eye on the skin so it doesn’t char too quickly since the sugar in the marinade can caramelize fast.

Final Thoughts

This Sticky Orange Glazed Chicken Recipe has become one of my absolute favorites—not just because it’s easy, but because the flavors are so vibrant and the texture is always spot on. It’s perfect for feeding a crowd or treating yourself on a weeknight. I promise once you try it, you’ll find yourself reaching for it again and again. So go ahead, gather your ingredients, and let your kitchen fill with the sweet scent of orange and spice—it’s pure comfort on a plate!