Honey-Citrus Glazed Chicken with thyme

Celebrate the beginning of the citrus season with this delicious recipe: Honey-Citrus Glazed Chicken with thyme. I like it best with summer vegetables like asparagus or with a fresh lettuce salad. It also goes well with pak choi but then I would leave out the thyme. When I have left overs I toss it into a salad or I have it on a sandwich the next day. But I like it best on a sunny Sunday afternoon, outside, in the garden or at a picnic. The beams of the sun give it that extra glow, like in these pictures, and make you feel like you are in the Mediterranean.

(Scroll down to the bottom for the recipe.)


  • skinless chicken legs
  • 2 oranges
  • 1 grapefruit
  • 2 tablespoons soy sauce
  • 2 teaspoons grated ginger
  • 1 garlic clove, crushed
  • 1/2 orange zest cut into pieces
  • 1/2 grated orange zest
  • 2 tablespoons granulated sugar
  • 2 tablespoons orange blossom honey
  • 1 teaspoon of red hot chili (optional)
  • fresh sprigs of thyme
  • black pepper and salt


  1. Season the chicken with black pepper and salt
  2. Squeeze the oranges and grapefuit
  3. grate the zest of 1/2 orange and cut the other half in chunks
  4. mix the juice, soy sauce, grated orange zest, sugar, honey, ginger, chili, and garlic in a bowl
  5. take the leaves of +/- 5 sprigs of thyme and add to the marinade
  6. Put the chicken in a casserole and pour the marinade on top
  7. Turn the chicken and ensure that it is evenly covered
  8. Put some extra sprigs of thyme and the chunks of orange zest around and under the chicken
  9. Cover the dish with foil and let marinade in the fridge for 30 minutes
  10. Preheat oven to 180 degrees
  11. Uncover the dish, and pop the chicken into the oven
  12. Roast the chicken, while occasionally turning and spooning the sauce over the chicken, for 20-30 minutes

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