This chili citrus chicken thigh recipe was inspired by a friend. She used orange zest and marmalade, but I didn’t have either of those things. And, I’m not a fan of marmalade anyway. I figured lime would do just as well.
The citrus gives it a bit of a tang, the chili garlic sauce adds heat, and the honey adds a touch of sweetness to balance the flavors.
It’s a pretty easy, hands-off recipe. First, you mix the marinade, pour it over the chicken, and let it sit for half an hour or so. Then, bake the chicken, reserving the marinade mixture. Boil that separately and pour it over the chicken when it’s done. I have a tiny saucepan that’s perfect for this. If you don’t have one, pour the marinade over the chicken about halfway through the cooking time (you want it to cook thoroughly, but you also don’t want the citrus to burn).
Tools and Ingredients for Making Chili Citrus Chicken
Farberware Classic Stainless Steel 5/8-Quart Butter Warmer
A small saucepan may seem like an odd thing, but it’s really very useful, and for far more than just melting butter. It’s great for the marinade in this recipe, as well as for heating or melting small amounts of other ingredients, such as chocolate, cheese (for mac and cheese), and making sauces. The pot is also the perfect size for heating milk to make hot cocoa.
I know sriracha is what’s popular, and I love that too, but I just can’t get enough of this chili garlic sauce. It’s great for chicken, meatloaf, chili chicken wings, omelettes, and on a burger instead of ketchup.
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