Cinnamon Citrus Chicken
Cinnamon Citrus Chicken
Cinnamon Citrus Chicken is an American recipe categorized as main course, with 15 min of prep, 30 min of cooking, and 45 min total. It yields 4 servings.
Answer: Marinate skinless chicken thighs with honey, warm cinnamon, and ground ginger, then bathe them in bright citrus before roasting under foil—this Cinnamon Citrus Chicken comes together in under a hour and pairs beautifully with cozy grains or roasted greens.
About This Recipe
Sweet honey, toasted cinnamon, and ginger cradle citrus-bright orange and lemon juice, transforming humble chicken thighs into a fragrant, silky dinner that feels both nostalgic and adventurous.
- Serve over jasmine rice or cardamom-kissed quinoa to soak up the citrus honey pan sauce.
- Pair with charred broccolini or roasted winter carrots finished with extra lemon zest.
- A crisp fennel, orange, and mint salad keeps the citrus theme bright—find more pairing inspiration in our recipes library.
Per serving (assuming 6 servings):
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 324 kcal | 16% |
| Protein | 28 g | 56% |
| Fat | 18 g | 27% |
| Carbohydrates | 10 g | 3% |
| Fiber | 1 g | 3% |
| Sugars | 3 g | 6% |
| Sodium | 540 mg | 23% |
Ingredients
- 1 1/2 lb boneless skinless chicken thighs (680g)
- 1 teaspoon kosher salt (5g)
- 1/2 teaspoon black pepper (1g)
- 1 tablespoon olive oil (15mL)
- 1 teaspoon finely grated orange zest (2g)
- 1/2 cup fresh orange juice (120mL)
- 1 teaspoon finely grated lemon zest (2g)
- 2 tablespoons fresh lemon juice (30mL)
- 1 tablespoon honey (21g)
- 1/2 teaspoon ground cinnamon (1g)
- 1 tablespoon grated fresh ginger (15g)
- 2 garlic cloves, minced (6g)
- 1/2 cup low-sodium chicken broth (120mL)
- 1 teaspoon cornstarch (3g)
- 1 tablespoon water (15mL)
- 2 tablespoons fresh parsley, chopped (8g)
- Large mixing bowl
- Small mixing bowl
- Baking dish
- Measuring spoons
- Measuring cup
- Zester
- Juicer
- Tongs
- Aluminum foil
- Oven mitts
- Cutting board
- Knife
- Serving platter
Step by Step Instructions
- Heat the oven to 400°F (200°C) and season the chicken thighs with the kosher salt and black pepper.
- Whisk the orange zest, orange juice, lemon zest, lemon juice, honey, ground cinnamon, and chicken broth, and mix the cornstarch with the water in a separate cup.
- Heat the olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 4 minutes per side; transfer it to a plate.
- Reduce the heat to medium, add the ginger and garlic, and cook for 30 seconds.
- Pour in the citrus mixture, bring it to a boil, and stir in the cornstarch slurry until the sauce begins to gloss.
- Return the chicken to the skillet, turn it in the sauce, and bake for 12 to 18 minutes, until every thigh reaches 165°F (74°C).
- Rest the Cinnamon Citrus Chicken for 5 minutes, spoon the citrus-cinnamon sauce over it, and finish with the parsley.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Cinnamon Citrus Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Cinnamon Citrus Chicken gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small bowls, whisk, oven-safe skillet, tongs, instant-read thermometer.
After 25 minutes, remove the foil and bake for an additional 15 to 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
- Steam jasmine rice or cardamom-kissed quinoa to soak up the citrus-honey pan sauce.
- Serve alongside charred broccolini or roasted winter carrots tossed with parsley and lemon zest.
- Make it a feast by adding a crisp fennel, orange, and mint salad—see more bright pairings in our recipes library.
- Quinoa with fresh herbs to mirror the dish’s warm spice and citrus brightness.
- Roasted asparagus or other vibrant vegetables for a satisfying, crunchy contrast.
- A crisp green salad tossed in a light vinaigrette for refreshing balance.
- Crusty bread to soak up the caramelized juices and keep every drop of flavor in play.
- Swap the honey for maple syrup to introduce a deeper caramel note.
- Stir in fresh herbs such as thyme or rosemary to amplify the aromatic profile.
- Serve over fluffy couscous or vibrant sautéed greens for a colorful base.
- Garnish with sliced citrus wedges and toasted nuts for extra zest and crunch.
Helpful Recipe Tips & FAQs
Can I use chicken breast?
Replace the thighs with four similar-size chicken breast cutlets and begin checking after 10 minutes in the oven; cook every cutlet to 165°F (74°C).
Can I replace ground cinnamon with a cinnamon stick?
Replace the 1/2 teaspoon ground cinnamon with one 3-inch cinnamon stick. Simmer it in the citrus sauce and remove it before serving.
Can I prepare the sauce ahead?
Whisk the citrus juices and zests, honey, cinnamon, and broth up to one day ahead. Refrigerate it separately from the raw chicken and make the slurry just before cooking.
How do I keep the citrus sauce balanced?
Use the measured zest and juice and let the honey soften the acidity. Taste only after the sauce has boiled and the chicken is fully cooked.