Orange Honey Garlic Chicken Recipe -
Orange Honey Garlic Chicken Recipe

Orange Honey Garlic Chicken

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"Really easy, tangy and tasty. A delicious orange/honey/soy/garlic marinade! Yum!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate for 2 to 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove chicken from refrigerator. Place chicken and marinade in a 9x13 inch baking dish and bake, uncovered, in preheated oven for 1 1/2 hours. Baste once.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Mar 12, 2003

Excellent, tasty recipe. I used large boneless breasts, and added 1/4 cup of orange marmalade, as suggested by another cook. I also added 1 tablespoon of dried minced onion. Tender and tangy. I served it with potatoes au gratin, and a romaine and cucumber salad tossed in lemon olive oil. Nice combination. Will definitely make this one again. Can't wait to try it on the grille, too.

Most Helpful Critical Review
Dec 17, 2010

This was just ok. To me it was to sweet but thats just me. I only used half the oregano called for but you could still taste it. I guess it just wasn't my thing. I used thin chicken breast and they came out very tender maybe it would be better with bone in chicken?

Jun 22, 2003

Great. Marinated overnight and then the next day added the soy sauce and honey 30 mins prior to baking. Added other spices such as onion powder, garlic powder, pepper, fresh onions, etc.

Feb 27, 2003

I made this with a whole chicken and it turned out nicely.

Jun 22, 2003

Tangy and tasty. Like another reviewer I, too, used the marinade on 4 boneless breasts instead of a whole chicken. I would like to try it with a whole chicken because I suspect it would be more juicy. But my boyfriend says he doesn't care much for anything but the boneless breasts...oh well. Anyhow, it's still good and we agreed we'd both like to eat it again. I took the suggestion of another reviewer and added a tablespoon of dried minced onion. On my next try, I will add the marmalade as suggested and that should liven up the slight dryness of the boneless breasts. If using the skinless, boneless breasts, I think the dish is best enjoyed fresh and not as a leftover. But I would even make it again anyhow. I served mine with fettucini alfredo.

Aug 30, 2007

Excellent marinade! I really liked this. Watch the cook time, though, my chicken breasts were somewhat thin and came out a bit chewy. I doubled the marinade to be sure I'd have plenty left over to make into sauce, and it was perfect! Thanks!

Jan 03, 2004

Hit with the kids and hubby. I marinated this overnight and added 1/4c. of Rum to marinade and used chicken breasts it turned out very tender and DELICIOUS!!

Nov 23, 2006

I really enjoyed this recipe. I used b/s chicken breasts, o.j. concentrate rather than orange juice and I added some marmelade. I cooked it on top of the stove and thickened the sauce with cornstarch after the chicken was done. Served with brown rice. It's going into my "favorites" file.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.2 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 635 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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