Asian Tangerine Chicken Thighs

Mikekey *


A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.


★★★★★ 1 vote

2 Hr 30 Min
45 Min


  • 3 lb
    chicken thighs (bone-in, skin on), 8 thighs
  • 2
  • 1/4 c
    dry sherry
  • 1/4 c
    soy sauce, low sodium
  • 1/2 tsp
    sesame oil
  • 1/4 c
    oyster sauce
  • 2 Tbsp
    hoisin sauce
  • 1/2 tsp
    red pepper flakes
  • 1/2 tsp
    ground ginger powder
  • 1/2 tsp
    chinese five spice powder
  • 1/2 Tbsp
    sesame seeds

How to Make Asian Tangerine Chicken Thighs


  1. Grate zest from tangerines, and squeeze juice into bowl with zest
  2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
  3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
  4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
  5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
  6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
  7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
  8. Place thighs on plates and spoon some baking juices on them.

Printable Recipe Card

About Asian Tangerine Chicken Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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