Chicken in honey-mustard marinade with oranges
6 servings
60 minutes
Chicken in honey-mustard marinade with oranges is a delight of flavors and aromas from Pan-Asian cuisine. This recipe combines the tenderness of chicken meat with the caramel sweetness of honey, the piquant bitterness of grainy mustard, and the refreshing citrus note of ripe oranges. Historically, honey-mustard marinades were widely used in Asian cooking to add juiciness and depth of flavor to meat. Chicken soaked in this rich marinade is baked with onions and garlic, and the process of basting with marinade during cooking makes it incredibly tender and flavorful. The aromatic juice released during baking perfectly complements a rice side dish, creating a complete meal. This recipe is a harmony of sweetness, spiciness, and seasoning in every bite that can surprise even discerning gourmets.
1
We make a marinade. We mix mustard, oil, orange juice (2 pieces), sugar, salt, honey, pepper, cumin, turmeric, and coriander.
- Wholegrain mustard: 2 tablespoons
- Olive oil: 3 tablespoons
- Oranges: 3 pieces
- Sugar: 3 teaspoons
- Salt: 0.5 teaspoon
- Honey: 100 g
- Ground black pepper: 0.5 teaspoon
- Cumin seeds: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Coriander seeds: 0.5 teaspoon
2
Marinate the thighs and put them in the fridge for an hour.
- Chicken thighs: 1 kg
3
Chop the garlic finely and sprinkle it over the chicken. Slice the onion and the remaining orange into wedges and place them on top of the chicken.
- Garlic: 2 pieces
- Oranges: 3 pieces
- Onion: 2 pieces
4
We send it to a preheated oven at 180 degrees for an hour. Every 10-15 minutes, we brush the chicken with oranges and onions marinade.
- Chicken thighs: 1 kg
- Oranges: 3 pieces
- Onion: 2 pieces
5
We take the dish out of the oven. There will be a lot of juice from the marinade with chicken and orange combined. I recommend pouring it over rice, which is perfect as a side dish.
