Sweet-tangy orange glaze with warm spices coats tender chicken for a bright, savory finish.
The skin crisps while the interior stays juicy, contrasted by nutty quinoa and gently wilted kale.
The plate offers a pleasing balance of citrus, a touch of heat, and earthy greens with a glossy glaze.
Serve warm for weeknight dinners, casual gatherings, or a light but satisfying weekend supper.
Ingredients
- Bone-in, skin-on chicken thighs (4, about 1.2–1.4 lb)
- Kosher salt (1 1/2 tsp) and black pepper (1/2 tsp)
- Smoked paprika (1 tsp) and ground cumin (1/2 tsp)
- Orange zest (1 tsp) and fresh orange juice (1/2 cup, from 1 large orange)
- Honey or maple syrup (2 tbsp)
- Low-sodium soy sauce (1 tbsp)
- Garlic, minced (3 cloves)
- Olive oil (2 tbsp) plus 1 tbsp for sauteing
- Quinoa, rinsed (1 cup)
- Low-sodium chicken broth or water (2 cups)
- Curly or Lacinato kale, stems removed and roughly chopped (4 cups)
- Butter (1 tbsp) or extra olive oil for finishing
- Red pepper flakes (pinch, optional) and chopped parsley for garnish
Instructions
- Make the glaze: whisk together orange juice, orange zest, honey, soy sauce, minced garlic, smoked paprika, ground cumin, a pinch of salt, and black pepper in a bowl.
- Season the chicken thighs with 1 tsp salt and 1/4 tsp pepper. Pour half the glaze into a shallow dish and coat the chicken; reserve the other half of the glaze for basting and finishing. Let marinate 20–30 minutes at room temperature (or refrigerate up to 2 hours).
- Preheat the oven to 425°F (220°C). Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat until shimmering.
- Pat the chicken dry, place skin-side down in the hot skillet, and sear without moving until the skin is deep golden and crisp, about 6–8 minutes. Flip the thighs, brush with some reserved glaze, and transfer the skillet to the oven.
- Roast the chicken 12–18 minutes more, basting once or twice with glaze, until internal temperature reaches 165°F and juices run clear. Remove from oven and let rest 5 minutes.
- While the chicken roasts, cook the quinoa: bring 2 cups broth to a boil, add rinsed quinoa, reduce to a simmer, cover and cook 12–15 minutes until liquid is absorbed. Fluff with a fork and keep covered.
- Sauté the kale: warm 1 tbsp olive oil in a skillet over medium heat, add chopped kale, a pinch of salt and red pepper flakes if using, and cook 4–6 minutes until wilted and tender. Stir in butter to finish and adjust seasoning.
- To serve, mound quinoa on plates, top with sautéed kale, place a glazed chicken thigh over the greens, and spoon any pan juices or remaining glaze over the chicken. Garnish with chopped parsley.
Tips or Variations
- For a brighter finish add a teaspoon of rice vinegar or a splash of extra orange juice to the glaze before serving.
- Swap chicken thighs for bone-in breasts (increase roasting time) or use farro instead of quinoa for a chewier grain.