Preheat your oven to 350 degrees F. This ensures that once your chicken is seared, it will bake perfectly in the oven.
Take your chicken thighs and season them generously with Kosher salt and freshly ground black pepper. This simple seasoning will enhance the chicken's natural flavors.
Heat olive oil in a large frying pan over medium-high heat. Once the oil is shimmering, add half of the seasoned chicken thighs to the pan. Sear them until they are lightly browned on both sides, about 5 to 7 minutes.
Transfer the seared chicken thighs to a plate and repeat the process with the remaining thighs. This step is crucial for achieving a nice crust on the chicken.
In a medium bowl, combine the remaining ingredients: fresh squeezed orange juice, chicken broth, brown sugar, hoisin sauce, minced garlic, orange zest, grated ginger, and sriracha sauce. Whisk them together until well combined.
Pour the sauce mixture into the same pan you used to sear the chicken. Cook it over medium heat, stirring occasionally, until the sauce reduces by about a third, which should take around 5 to 10 minutes.
Add the seared chicken thighs back to the pan, coating them with the sauce. Once they are well covered, transfer the pan to the preheated oven.
Bake the chicken for about 20 minutes, or until it reaches an internal temperature of 165 degrees F. The cooking time may vary based on the thickness of the chicken.
Remove the chicken from the oven and transfer it to a serving platter, tenting it with aluminum foil to keep warm. This resting period allows the juices to redistribute.
Continue cooking the glaze on the stovetop over medium heat until it reduces further, thickening beautifully. Drizzle the glaze over the chicken once it's ready to serve.
Garnish with cilantro leaves and additional sliced oranges if desired. This final touch not only enhances the presentation but adds freshness.
