Gooey Orange Glaze Chicken Thighs

These Gooey Orange Glaze Chicken Thighs are a crowd pleaser for sure. The sauce is sweet and tangy and is also great on wings!

I was able to get a large package of chicken thighs on sale for a little over $5.00. The package had 10 good size thighs. I was thinking I would cook all of them but didn't think I would have enough sauce to coat them all. I was wrong...I had plenty of sauce to coat all 10 thighs and a bit left over.

So lets get started by assembling the ingredients.

My brown sugar was really lumpy, but it dissolved into the sauce just fine.You will also need some salt and pepper.

Salt and pepper both sides of the chicken and place skin side down on rimmed baking sheets.  Oh please...don't look at my baking sheets. No, I don't have shiny new bakeware, these must be as old as I am but they cook just fine. Bake these at 450 degrees for about 15-20 minutes then flip them over for another 15-20 minutes. Important note here...My pans almost ran over with chicken grease and I had to drain shortly after they began cooking so please be careful and keep an eye on those pans.

While the chicken is baking you can get the sauce going. Combine the rest of the ingredients and simmer till thickened.

Place the cooked chicken in a large bowl and pour sauce on top. Toss the chicken pieces around until each piece is evenly coated. Put pieces back on the baking pans (drain off grease first) and place under broiler for about 2 minutes till nice and brown.


  • 8 bone-in, skin-on chicken thighs
  • Coarse salt and ground pepper
  • 1 cup thawed orange juice concentrate
  • 1 cup ketchup
  • 2 tablespoons light-brown sugar
  • 4 teaspoons white-wine vinegar
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce

  1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.