Oh hi. Here’s proof I didn’t live on the couch all last week.
I need this solid evidence for myself. Over the past few days we pretty much existed in a Netflix haze. Gummy fish, yogurt pretzels and leftover pizza can survive for days if you really don’t want to move. Also, a bag of Dove dark chocolate mint swirled squares disappears in about seven seconds. Somehow that always happens.
Last week I cooked chicken three times in five days. Winter slump has a way of stealing my dinner creativity and leaving me feeling like I forgot how to cook. Two weeks ago we were practically living on meatballs. In the last couple of weeks I’ve made fish tacos twice and eaten a garlic-toast-and-egg combo repeatedly. Pull me out of this slump — I want to be eating all the things again.
This chicken brought me back.
It’s juicy, flavorful and pulled me out of the slump one bite at a time.
Here’s how I make a simple, delicious skillet chicken. I can’t teach you to pour the perfect beer (mine usually end up half foam), but I can share how to get amazing flavor from everyday ingredients.
My go-to method for skillet chicken—ideally cast iron—is high heat. Get the pan very hot, add the chicken, and resist flipping for at least two minutes so a deep golden sear forms. That crust equals flavor. For too long I was on a bland, dry-chicken train; lots of seasoning and a proper sear changed everything.
Winter citrus season helps, too. I love grapefruit for snacking, but oranges and tangerines are perfect for cooking and juicing. Citrus brightens the whole dish and pairs beautifully with peppery baby arugula, which has become a regular side for most meals here. That slight bitterness and peppery note of arugula balances the sweet-tangy glaze perfectly.
Beer Glazed Citrus Chicken with Orange Arugula Greens
Yield:
4
45
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Ingredients
- 1/2 cup of your favorite beer (a wheat beer works well)
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons orange marmalade
- 1 teaspoon freshly grated orange zest
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 1/2 pounds boneless chicken thighs (or drumsticks)
- 1 teaspoon salt
- 1 teaspoon pepper
Orange Arugula Greens
- 6 cups baby arugula
- 1/2 red onion, thinly sliced
- 1 tangerine or orange, segmented
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed orange juice
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons pine nuts, toasted
Instructions
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Preheat the oven to 375°F (190°C).
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Combine 1/4 cup of beer, orange juice, marmalade, zest and garlic in a small saucepan over medium heat. Whisk until it comes to a boil, then reduce heat and simmer until slightly thickened, about 6–8 minutes.
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Heat a large oven-safe skillet (cast iron is ideal) over medium-high and add the olive oil. Season the chicken with salt and pepper and add to the skillet, searing until deeply golden, about 2–3 minutes per side. After searing the second side, add the remaining 1/4 cup of beer to the pan and scrape up any browned bits. Pour in the orange glaze and turn off the heat.
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Transfer the skillet to the oven and bake, uncovered, for 20 minutes. Every 5 minutes, baste the chicken with the glaze from the pan. Serve the chicken with the orange arugula greens.
Orange Arugula Greens
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Combine arugula, tangerine segments and sliced red onion in a large bowl with a pinch of salt and pepper. Whisk together the olive oil, orange juice, red wine vinegar, salt and pepper; pour half the dressing over the greens and toss to coat. Reserve the rest of the dressing for extra if desired. Sprinkle the toasted pine nuts over the salad and toss once more. Serve immediately alongside the chicken.
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Just look at that color!