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Citrus Chicken

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Citrus Chicken
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Makes: 4 servings adjust



  • 2 tablespoons Orange Zest, grated
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Black Pepper
  • 1 teaspoon Fresh Mint, chiffonade
  • 1 12 tablespoons Fresh Basil, chiffonade
  • 3 tablespoons Shallot, minced
  • 1 tablespoon Celery Seeds
  • 3 tablespoons White Balsamic Vinegar
  • 34 cup Orange Juice, roughly 2 oranges

Step 1

Place all into a resealable plastic bag that is large enough to hold the chicken. Seal and squish bag to mix marinade ingredients.


  • 4 pounds Chicken Thigh, bone-in; trimmed of excess skin and fat

Step 2

Add chicken to marinade. Seal and allow to marinate in the refrigerator for 6-8 hours.

Step 3

Preheat oven to 350 degrees.

Step 4

Remove the chicken from the marinade, RESERVING the marinade for the glaze. Place the chicken, skin-side down in a 13 by 9-inch pan and bake for 45 minutes.


  • 1 tablespoon Olive Oil
  • 1 tablespoon Shallot, minced
  • 1 teaspoon Fresh Ginger, grated
  • 12 cup Orange Marmalade, look for marmalade with small rinds
  • 14 cup Thai Sweet Chili Sauce
  • 1 tablespoon White Balsamic Vinegar
  • 14 cup Reserved Marinade, strained

Step 5

While chicken bakes, make the GLAZE: In a small saucepan, over medium heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes.

Step 6

After chicken has been cooking for 45 minutes, remove from oven, apply glaze to chicken, flip pieces over so they're skin-side up and apply glaze to skin side. Return to oven for 15-25 minutes, basting with glaze every 7 minutes until glaze has begun to caramelize.

Step 7

Remove from the oven and arrange the chicken on a serving platter.
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