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Homemade Orange Chicken with an Olive Gremolata photo

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.