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Easy Orange Balsamic Chicken

Easy Orange Balsamic Chicken. The marinade does double duty in this recipe; it’s also used as the base for the sticky glaze that gets brushed on the roast chicken pieces.

Easy Orange Balsamic Chicken

Easy Orange Balsamic Chicken

Originally posted December 17, 2007. 

One of my favourite ways to make roasted chicken pieces and one with a bit of a flavour twist is this Orange Balsamic Chicken. I love the sticky glaze and the flavour accents of the added spices.

It is pictured here with Carrot Raisin Rice Pilaf  plus we served some steamed green beans and roasted carrots for an easy and fuss free weekday family dinner …or even when inviting friends for dinner over the holiday season or any time.

Carrot Raisin Rice Pilaf

Carrot Raisin Rice Pilaf

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Top Ten Chicken Dinner Recipes collage with title text for Pinterest 

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Easy Orange Balsamic Chicken photo with title text added for Pinterest

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5 from 2 votes
Easy Orange Balsamic Chicken
Easy Orange Balsamic Chicken
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Easy Orange Balsamic Chicken - the marinade does double duty in this recipe; it's also used as the base for the sticky glaze that gets brushed on the roast chicken pieces.
Course: Dinner
Cuisine: Asian Inspired
Keyword: chicken, honey, soy
Servings: 4 to 6 servings
Calories: 629 kcal
Author: Barry C. Parsons
  • 3 lb chicken pieces trimmed of excess fat
For the marinade
  • 1 cup fresh orange juice
  • 2 tsp finely grated orange zest
  • ¼ cup balsamic vinegar
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp cinnamon
  • ½ tsp freshly grated nutmeg
For the glaze
  • orange marinade that was previously reserved
  • 1/3 cup honey
  1. Drop the chicken pieces into a large Ziploc bag.
  2. Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
  3. After marinating, place the chicken pieces on a rack in a roasting pan and roast, skin side up, uncovered, in a 375 degree oven for about 50-60 minutes depending on the size of the chicken pieces. After the first 25 minutes of roasting time, you can begin to brush the chicken pieces with glaze every 5-10 minutes. I like to glaze it at least 4 times.
For the orange balsamic glaze
  1. In a small saucepan, combine the previously reserved marinade and honey.
  2. Simmer until the volume of the liquid is reduced by half and begins to slightly thicken. Any leftover glaze can be served over the chicken or an accompanying rice side dish. If you find your glaze has thickened too much to use as a sauce, simply stir in a little orange juice to thin it out.
Recipe Notes

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.


Recipe Rating

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Lillian Gear

Thursday 28th of October 2021

Love and tried many of your recipes. Thank you very much for sharing them.

Kathryn Pateman

Friday 26th of October 2018

Hi Trying to reduce the calories. Could I bake chicken breasts using the glaze or do you think it would be to dry?

Barry C. Parsons

Sunday 18th of November 2018

I don't understand your question. Isn't that the recipe?


Thursday 25th of October 2018

Making this right now. Smells wonderful! Trying to find the orange rice pilaf recipe to go with it.

Sandra white

Saturday 20th of October 2018

How much orange marmalade do you use?

Barry C. Parsons

Wednesday 24th of October 2018

Marmalade? There isn't any in this recipe.


Thursday 18th of October 2018

Hello! I really love all your recipes, thank you very much to share!

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