I saw this recipe and had to try it.  I normally don’t like fruity dishes for dinner, but this one looked different.  I’ve been enjoying summery dishes and the thought of a refreshing citrus flavor to some chicken sounded so appealing.  And trust me, it is!

I found this recipe through Rufus’ Guide which came from Sweet & Crumbly.  I changed it up quite a bit, and quite frankly, I dumbed it down for an easy weeknight meal.

Fresh squeezed orange juice

Ingredients:

-1 lb Chicken Thigh Filets

-1/2 Cup Orange Juice
-1/4 Cup Buttermilk

-2/3 Cup Bread Crumbs (I used Panko, love the crisp!)
-2 Tablespoons Orange Zest
-1/4 teaspoon Salt
-1/4 teaspoon Pepper
-1/2 teaspoon Fresh Parsley

-1/4 Cup Melted Butter
-1/4 Cup Honey
-2 Tablespoons Orange Zest

Preheat oven to 350F.

In a small bowl, mix together orange juice and buttermilk.  In a separate bowl, combine breadcrumbs, orange zest, salt, pepper, and parsley.

Dip chicken in orange and buttermilk mixture, then coat chicken in the breadcrumb mixture.   Place chicken in a greased baking dish.

Bake chicken at 350F for 20 minutes.

While chicken is baking, prepare glaze.  Melt butter and add honey and orange juice.  Using a large spoon, pour glaze over chicken pieces and return to oven for another 25 minutes.

Cook chicken until done.  I used a thermometer to check the temp, as thigh filets (dark meat) can remain slightly pink in color.

Serve hot out of the oven!  Garnish with parsley and an orange slice.

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