Orange Chicken with an Olive Gremolata

There’s something undeniably satisfying about a dish that bursts with flavor and offers a stunning presentation. This Orange Chicken with an Olive Gremolata brings a delightful twist to a classic favorite, transforming juicy chicken thighs into a vibrant feast for the senses. The combination of sweet orange and the briny, savory notes of olives creates a flavor profile that’s both refreshing and indulgent. Perfect for a weeknight dinner or a gathering with friends, this recipe is sure to impress!

Top Reasons to Make Orange Chicken with an Olive Gremolata

• Flavor Explosion: The harmony of citrus and olives offers a unique taste experience.
• Simple Ingredients: Most of the components are pantry staples and fresh produce.
• Versatile Dish: Great for any occasion; serve it with rice, quinoa, or a fresh salad.
• Quick to Prepare: A satisfying meal can be on the table in under an hour.
• Healthful Approach: Packed with nutrients from fresh ingredients without sacrificing taste.

Ingredient Rundown

• 8 chicken thighs (boneless and skinless or bone-in and skin-on)
• 1/4 cup fresh parsley, chopped
• 6 garlic cloves, crushed
• 1/2 cup fresh orange juice
• Zest of one orange
• 2 small oranges, thinly sliced
• 1/4 cup olive oil, divided
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper

For the Olive Gremolata:

• 7 oz. olives (mix of green and black olives, pitted and finely chopped)
• 2 garlic cloves, minced
• Zest of 1 orange
• 3 sprigs of parsley, coarsely chopped
• 1/3 cup olive oil
• 1 tablespoon orange juice
• Squeeze of fresh lemon juice

Equipment Breakdown

• Large Skillet: For browning the chicken and making the sauce.
• Mixing Bowl: To combine the ingredients for the gremolata.
• Measuring Cups and Spoons: For accuracy in your ingredients.
• Knife and Cutting Board: Essential for prepping your ingredients.

The Method for Orange Chicken with an Olive Gremolata

Step 1: Prepare the Marinade

In a mixing bowl, combine the fresh orange juice, orange zest, crushed garlic, olive oil (reserve 2 tablespoons for later), granulated sugar, kosher salt, and black pepper. Whisk until well combined.

Step 2: Marinate the Chicken

Place the chicken thighs in a large resealable bag or dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Step 3: Sauté the Chicken

Heat a large skillet over medium-high heat and add 2 tablespoons of the reserved olive oil. Once hot, remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for 5-7 minutes per side, until golden brown and cooked through. If using bone-in thighs, ensure the internal temperature reaches 165°F.

Step 4: Create the Sauce

Once the chicken is cooked, remove it from the skillet and set aside. Lower the heat and add the reserved marinade to the skillet, scraping up any brown bits from the bottom. Stir in the thinly sliced oranges and simmer for about 5 minutes until the sauce thickens slightly.

Step 5: Make the Olive Gremolata

In a mixing bowl, combine the finely chopped olives, minced garlic, orange zest, coarsely chopped parsley, olive oil, orange juice, and a squeeze of lemon juice. Mix well and season to taste.

Step 6: Serve It Up

Return the chicken to the skillet, spooning the sauce over the top. Serve the chicken on a platter, topped with a generous amount of olive gremolata. Enjoy this dish with your choice of rice, quinoa, or a fresh garden salad.

Better-for-You Options

• Opt for skinless chicken thighs to reduce fat content.
• Use low-sodium olives to keep sodium levels in check.
• Substitute granulated sugar with honey or agave syrup for a natural sweetener.
• Swap out regular olive oil for extra virgin for added health benefits.

Notes from the Test Kitchen

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Feel free to experiment with other herbs like basil or cilantro in the gremolata.
• Letting the chicken marinate longer enhances the flavor even more.
• Make sure to adjust the seasoning according to your taste preferences.

Storage Pro Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or chicken broth to keep it moist. The olive gremolata can also be made in advance and stored separately for a fresher taste when serving.

Reader Q&A

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind they may dry out faster. Adjust cooking time accordingly.

Is there an alternative to olives for the gremolata?

If you’re not a fan of olives, consider using finely chopped sun-dried tomatoes or capers for a different flavor profile.

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken the night before and simply cook it when you’re ready to serve. The flavors will develop beautifully.

What should I serve with Orange Chicken?

This dish pairs wonderfully with steamed rice, quinoa, or a fresh, vibrant salad to balance the flavors.

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• Garlic Herb Quinoa
• Zesty Lemon Rice
• Mediterranean Chickpea Salad

Make It Tonight

This Orange Chicken with an Olive Gremolata is not just a meal; it’s an experience waiting to happen in your kitchen. With its bright flavors and simple preparation, you’ll find it a delightful addition to your recipe repertoire. Gather your ingredients, follow the steps, and treat yourself and your loved ones to a dish that’s both comforting and sophisticated. So, why wait? Dive into this culinary adventure tonight!

Orange Chicken with an Olive Gremolata

This Orange Chicken with Olive Gremolata is a flavor-packed twist on a classic! Juicy chicken thighs meet a vibrant, savory sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken:

• 8 pieces chicken thighs boneless and skinless or bone-in and skin-on
• 1/4 cup fresh parsley chopped
• 6 cloves garlic crushed
• 1/2 cup fresh orange juice
• 1 piece orange zest of one
• 2 pieces small oranges thinly sliced
• 1/4 cup olive oil divided
• 2 teaspoons granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper

For the Olive Gremolata:

• 7 oz olives mix of green and black, pitted and finely chopped
• 2 cloves garlic minced
• 1 piece orange zest of
• 3 sprigs parsley coarsely chopped
• 1/3 cup olive oil
• 1 tablespoon orange juice
• 1 squeeze lemon juice fresh

Equipment

• Large Skillet
• Mixing Bowl
• Measuring cups and spoons
• Knife and cutting board

Method

 

The Method:

1. In a mixing bowl, combine the fresh orange juice, orange zest, crushed garlic, olive oil (reserve 2 tablespoons for later), granulated sugar, kosher salt, and black pepper. Whisk until well combined.
2. Place the chicken thighs in a large resealable bag or dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Heat a large skillet over medium-high heat and add 2 tablespoons of the reserved olive oil. Once hot, remove the chicken from the marinade (reserve the marinade) and add it to the skillet. Sear the chicken for 5-7 minutes per side, until golden brown and cooked through. If using bone-in thighs, ensure the internal temperature reaches 165°F.
4. Once the chicken is cooked, remove it from the skillet and set aside. Lower the heat and add the reserved marinade to the skillet, scraping up any brown bits from the bottom. Stir in the thinly sliced oranges and simmer for about 5 minutes until the sauce thickens slightly.
5. In a mixing bowl, combine the finely chopped olives, minced garlic, orange zest, coarsely chopped parsley, olive oil, orange juice, and a squeeze of lemon juice. Mix well and season to taste.
6. Return the chicken to the skillet, spooning the sauce over the top. Serve the chicken on a platter, topped with a generous amount of olive gremolata. Enjoy this dish with your choice of rice, quinoa, or a fresh garden salad.

Notes

• For a spicier kick, add a pinch of red pepper flakes to the marinade.
• Feel free to experiment with other herbs like basil or cilantro in the gremolata.
• Letting the chicken marinate longer enhances the flavor even more.