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Sweet and Savory Blood Orange Chicken

This incredible chicken dish is marinated in a sweet, sticky glaze of the juice of ripe, succulent blood oranges, along with coconut aminos, brown sugar, ginger, garlic, and honey. It’s then cooked with delicious rosemary and more blood oranges. It creates this perfect blend of rich, dynamic, savory, sweet flavor.
5 from 13 votes
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Course: Main Course, Sauce or Marinade
Cuisine: American, Chinese, French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 270kcal
Author: Capri Lilly

Ingredients

The Marinade

  • 3-4 Blood Oranges, juiced about 3/4 cup juice
  • Zest of 1 Blood Orange
  • 1/2 cup Coconut Aminos
  • 1/2 cup Brown Sugar, or coconut sugar
  • 2 tbsp Apple Cider Vinegar
  • 3 tbsp Honey
  • 5 Cloves Garlic, crushed
  • 2" Fresh Ginger, minced
  • 1/4 Onion, finely chopped
  • 2 tbsp Fresh Rosemary, chopped ~3 Stalks
  • 1/2 tsp Red Pepper Flakes
  • 1/2 tsp Sea Salt

For the Oven

  • 2 lbs Chicken with Marinade
  • 2-3 Stalks Fresh Rosemary
  • 1/2 Onion, chopped
  • 1-2 Blood Oranges, thinly sliced

Instructions

  • Prepare the marinade. Reserve 1/4 cup of the marinade for later.
  • Add the chicken to the marinade. Stick orange slices under the skin for even more flavor. (This marinade goes well with chicken breast, legs, thighs, wings, or whatever you prefer!)
  • Cover and refrigerate the chicken for up to 24 hours.
  • When ready to cook the chicken, remove it from the fridge and let it sit on the counter for 30 minutes to allow it to come to room temperature before cooking. (This helps the chicken cook evenly.)
  • Preheat the oven to 400°F. Transfer the chicken and chopped onion into a cast iron or large baking dish. Be sure to pour some of the marinade onto each piece of chicken. Take a few blood orange slices and gently wedge them under the skin of the chicken. Season the dish with salt and pepper, throw in a few sprigs of rosemary, and transfer it to the oven. Roast for 25 minutes.
  • After 25 minutes, baste the chicken with the sauce. If there is excess sauce and juices at the bottom of the cast iron or baking dish, carefully pour half of it out. Return the chicken to the oven for an additional 20 minutes, or until it is fully cooked and has a golden crust. An instant thermometer inserted into the thickest part of the chicken should read 165°F when the chicken is fully cooked.
  • To finish the dish, saute the orange slices with the extra sauce (that was kept aside). Simply pour 1 tbsp of the sauce into a pan over medium heat, add the orange slices, and cook them for about 1-2 minutes on each side.
  • Garnish the dish with oranges. If you like your chicken extra saucy, add the remaining sauce to the pan and allow it to simmer for about 3 minutes, stirring occasionally. Then pour it over the chicken.
  • Serve chicken over rice, or your favorite sides. Drizzle with sauce and enjoy!

Nutrition

Calories: 270kcal | Carbohydrates: 35.2g | Protein: 13.5g | Fat: 2.3g | Cholesterol: 46mg | Sugar: 26.6g