Tantalize your taste buds with the perfect sweet and spicy flavors in our, low-carb, gluten-free, Sweet Spicy Orange Chicken Thighs, zucchini, and squash recipe.
This mouthwatering dish is guaranteed to leave you craving for more.
Our recipe strikes the perfect balance between the tanginess of fresh orange and the sweetness of keto honey substitute, creating a symphony of flavors that will have your senses dance with joy.
The succulent chicken with zucchini and yellow squash is bathed in a sticky glaze made from a delightful combination of citrusy orange juice, fragrant, low-carb orange honey, and a touch of spice to give it that extra kick.
This was inspired by my One Skillet Keto Portuguese Style Chicken recipe on this site.
To ensure that the flavors are evenly distributed, the chicken is marinated in a mixture of orange juice, orange zest, keto honey, and a touch of sriracha sauce or harissa chili paste.
This allows the flavors to penetrate the meat, producing a juicy and flavorful chicken.
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Ingredients
- Four bone-in, skin-on Chicken Thighs (1 ½ -2 pounds)
- One small Zucchini, chopped
- One small Yellow Squash, chopped
- ½ medium Navel Orange, juiced ( ¼ cup)
- 1 teaspoon Orange Zest
- 1 ½ tablespoons Sriracha Sauce or Harissa Paste
- 2 teaspoon Orange Extract
- 2 tablespoons Avocado Oil or Olive Oil
- 2 ½ tablespoons Keto Orange Honey or Keto Honey
- 1 ½ teaspoon Salt
- 1 tablespoon chopped Fresh Cilantro Leaves (optional garnish)
See Printable Recipe Card for Nutritional Data and More Information.
Jump to RecipeInstructions
Chop the zucchini and yellow squash. Set aside.
In a medium-sized bowl, add the juice of half of the orange, Sriracha sauce or harissa paste, finely grated orange zest, orange extract, keto orange honey, avocado or olive oil, and salt.
Stir to combine. Add chopped zucchini and squash to a 9x13-inch baking dish or casserole dish. Set aside.
Place each chicken thigh in the bowl and rub all over with the orange honey chili mixture, working it gently under the skin.
Place each chicken thigh skin-side up in a single layer in the baking dish over the vegetables.
Pour any remaining sauce over the chicken.
Cover with plastic wrap and let marinate at room temperature for 20 minutes while the oven preheats.
Cover with plastic wrap and let marinate at room temperature while the oven preheats.
Arrange a rack in the middle of the oven and heat the oven to 425ºF (220℃).
Roast for 30 to 35 minutes until the chicken is lightly browned.
Sprinkle with optional chopped cilantro if desired, and serve.
Hint: At the end of cooking time, you can broil the chicken on high for 1-2 minutes to add extra crispness to chicken skin if desired.
Substitutions
- Paleo: Use regular organic honey instead of the keto honey substitute.
Equipment
Citrus Zester Microplane for the orange zest
Storage
Leftover Sweet Spicy Orange Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven until heated through.
FAQ
You can use boneless skinless chicken thighs in the recipe. Just adjust the cooking time accordingly, as the boneless chicken will cook faster.
It's best to thaw the chicken completely before marinating to ensure even cooking. Thaw frozen chicken in the refrigerator overnight or quickly defrost it in the microwave if needed.
Leftover Sweet Spicy Orange Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven until heated through.
Absolutely! Just make sure to adjust the marinade quantities accordingly and give the chicken enough space to cook evenly.
📖 Printable Recipe Card
Sweet Spicy Orange Chicken
Ingredients
- 4 Chicken Thighs bone-in, skin-on (1 ½ -2 pounds)
- 1 small Zucchini chopped
- 1 small Yellow Squash chopped
- ½ medium Navel Orange juiced ( ¼ cup)
- 1 teaspoon Orange Zest
- 1 ½ tablespoons Sriracha Sauce or Harissa Paste
- 2 teaspoon Orange Extract
- 2 tablespoons Avocado Oil or Olive Oil
- 2 ½ tablespoons Keto Orange Honey or Keto Honey
- 1 ½ teaspoon Salt
- 1 tablespoon chopped Fresh Cilantro Leaves optional garnish
Instructions
- Chop the zucchini and yellow squash. Set aside.
- In a medium-sized bowl, add the juice of half of the orange, Sriracha sauce or harissa paste, finely grated orange zest, orange extract, keto orange honey, avocado or olive oil, and salt. Stir to combine.
- Add chopped zucchini and squash to a 9x13-inch baking dish or casserole dish. Set aside.
- Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it.
- Place each chicken thighs in the bowl and rub all over with the orange honey chili mixture, working it gently under the skin.
- Place each chicken thigh skin-side up in a single layer in the baking dish over the vegetables. Pour any remaining sauce over the chicken.
- Cover with plastic wrap and let marinate at room temperature for 20 minutes while the oven preheats. Arrange a rack in the middle of the oven and heat the oven to 425ºF (220℃).
- Roast for 30 to 35 minutes until the chicken is lightly browned, and cooked through, and and a thermometer inserted into the thickest part of the chicken registers at least 165°F. Broil on high for 1-2 minutes to add extra crispness to chicken skin if desired.
- Sprinkle with optional chopped cilantro if desired, and serve.
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Notes
Nutrition
Related
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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