A blend of citrus, garlic, ginger, crushed red pepper flakes, honey, and soy sauce in this Spicy Honey Citrus Chicken Recipe lend a balanced flavor profile.
Whisk together the orange juice, orange zest, lemon zest, lime zest, crushed red pepper flakes, honey, tamari, oil, salt, black pepper, garlic, ginger, and onion in a large bowl. Add the chicken and toss to coat. Cover the bowl and refrigerate at least 2 hours, but up to 24 hours.
Preheat the oven to 350F. Line a large baking sheet with a silpat liner or lightly spray it with nonstick cooking spray.
Arrange the chicken on the prepared baking sheet, reserving the marinade (with the onion). Roast the chicken until fully cooked (the juices should run clear), about 45 minutes to 1 hour.
While the chicken roasts, pour the marinade (with the onion) and the water into a medium saucepan over medium-high heat. Bring up to a boil and let the sauce boil vigorously (uncovered) 5 minutes. Stir in the cornstarch slurry and cook 30 seconds more, stirring constantly.
To serve, arrange the chicken on a serving platter. Spoon a bit of the sauce on top and garnish with lemon or lime slices if desired.
Notes
Paleo Version: Use coconut aminos instead of tamari or soy sauce; use arrowroot starch instead of cornstarch.
Gluten Free Version: Use tamari sauce or coconut aminos instead of soy sauce.