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    Home » In the Kitchen » Chicken » Clementine Glazed Boneless Skinless Chicken Thighs

    Clementine Glazed Boneless Skinless Chicken Thighs

    Published: Feb 17, 2013 · Modified: Feb 22, 2021 by Eric Samuelson

    Jump to Recipe Print Recipe

    You are going to love this glazed chicken made with fresh Clementines. Make it with boneless, skinless chicken thighs for even more flavor. Great way to use leftover Clementines when you got too many.

    Clementine glazed chicken thigh pieces on tp of quinoa on a white plate.

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    My kids can be picky when it comes to citrus (much like their dad).

    Sometimes I buy them a box of Clementines and they practically inhale the things.

    Other times they run from them like I was forcing vegetables down their throat.

    A recent box of Clementines was more than latter than the former. They were more on the tart side.

    In order not to let them go to waste, I decided to dust off my old Clementine Glazed Chicken Thigh recipe and give it another go around. I also wanted a chance to improve the awful photo I took the first time around. Here is said photo:

    Chicken thighs with corn and green beans on a winter themed plate.

    I am shocked (and embarassed) that anyone would have pinned this picture on Pinterest. Hopefully my photography has improved over the last couple years:

    Clementine glazed chicken thigh pieces on tp of quinoa on a white plate.

    I would say that looks a little better! And for the record I served the chicken this time around with a mixture of short grain brown rice and tri-colored quinoa - for that little extra healthy something, plus it makes the plate look pretty, doesn't it?

    Jump to:
    • ? What to Use
    • ? Type of Chicken
    • ✂️ How to Trim Chicken Thighs
    • ♻️ Substitute Chicken Breast
    • ? Best Pan to Use
    • ? More Chicken Recipes to Try
    • Clementine Glazed Chicken Thighs

    ? What to Use

    Clementines are often used to describe all types of mandarins just as Kleenex is used to describe all types of facial tissues. For this recipe, you can use any type of mandarin you want, whether the bag says Cuties or Halos, or it's a named variety like Satsumas or Ruby Tango.

    Learn more about what mandarins you might find in season right now by reading our post on mandarin season.

    Kirkland Chicken Thighs in the packaging at Costco

    ? Type of Chicken

    I like using chicken thighs for this recipe. Dark meat has more "chicken-ey flavor".

    In order to save money I buy chicken thighs that has the skin on and bone in. For example, at Costco a package of Boneless Skinless Chicken Thighs goes for $2.79/lb. For bone-in, skin on chicken thighs it costs $.99/lb. That's a big difference.

    ? Tip - For the best tasting chicken look for air chilled chicken.

    ✂️ How to Trim Chicken Thighs

    I remove the skin and bone myself. It's not that hard to do. In fact we have a video you can watch below that will show you how easy it is.

    ♻️ Substitute Chicken Breast

    Some people don't like it or prefer leaner chicken. Feel free to use chicken breast for this recipe as well. I would recommend making the pieces of chicken small and thin. White meat dries out a lot quicker than dark meat. The quicker you cook it the more moist it will be. By making it small you can cook it faster.

    ? Best Pan to Use

    I love to use my Lodge Cast Iron skillet that I season up well. Cast iron is great at evenly distributing heat - so your chicken cooks more evenly. I recently got an induction cooktop that heats up really fast and is extremely efficient.

    ? More Chicken Recipes to Try

    Here are a few more chicken recipes from the blog you may want to try out.

    • Homemade Chinese Chicken w/Snow Peas
    • Leftover Electric Skillet Chicken Faijtas
    • Sous Vide Chicken with Creamy Pepper Flake Sauce

    Clementine Glazed Chicken Thighs

    4.5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: chicken,
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 3
    Author: Eric Samuelson

    Ingredients

    For the glaze

    • 8-10 Clementines
    • 1 teaspoon Chinese Five Spice
    • 1 tablespoon orange blossom honey
    • zest of 3 Clementines
    • ½ teaspoon ground white pepper
    • ½ teaspoon kosher salt

    For the chicken!

    • 6 boneless skinless chicken thighs cut into bite sized pieces
    • cooking oil I like grape seed
    • kosher salt

    Instructions

    To make the glaze

    • Start by peeling 8-10 Clementines and place them into a blender or a container and use a stick blender.
    • Place a sieve over a sauce pan and pour the mixture through it.
    • Add remaining glaze ingredients
    • Bring to a boil. Lower the heat to medium, so you don't boil over.
    • Stir frequently.
    • Cook until the juice it has begun to thicken and is almost a syrup like consistency, but not quite.
    • Taste the glaze. Add more seasonings if necessary.

    To prepare the chicken

    • Season with kosher salt. Then grab a large skillet or electric skillet, and place enough oil just to cover the bottom.
    • Heat the skillet over medium high heat.
    • When skillet is ready, place the chicken inside.
    • Cook until the chicken pieces have browned all over and there is no pink in the middle.

    Notes

    If you are going to use white meat instead, make sure you cut the chicken up small so the pieces will cook faster. They are less likely to dry out then.
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse
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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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