Grilled Orange Chicken
Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange sauce.
Servings: 4 People
Ingredients
- 4 large bone-in, skin on chicken thighs
Orange Chicken Marinade
- 3 Garlic cloves
- 4 Oranges or 1 cup orange juice
- 2 tbsp Rice vinegar
- 1 tbsp All purpose rub
- 1/4 cup Olive oil
Orange chicken sauce
- 3 Garlic cloves
- 1 tbsp Olive oil
- 1 tsp All purpose rub
- 4 Oranges or 1 cup orange juice
- 1/4 cup Honey
- 3 tbsp Unsalted butter
- 1 tsp Crushed red pepper flakes
- 1 tsp Sesame oil
- 1 tsp Ginger paste
- 1/2 tbsp Corn start
- 1/2 tbsp Water
Instructions
- For the marinade, combine the fresh squeezed orange juice, minced garlic, rice vinegar, all purpose seasoning and olive oil. Mix the ingredients together.
- Gently peel the skin off the chicken without ripping it off. With a knife, scrub the fat off the skin until it's almost transparent. Wrap the thigh back with the cleaned skin and place the chicken in the marinade.
- Marinade for at least an hour, or ideally, overnight for maximum flavor.
- Preheat the grill to 400 degrees and set for dual zone cooking.
- Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes, flip and repeat.
- Next, move the grilled chicken thighs to the indirect side to continue to cook.
- In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic until it starts to brown. Next add the freshly squeezed orange juice, butter, crushed red peppers, all purpose rub, ginger paste, honey and sesame oil. Whisk the ingredients together. Bring the sauce to a simmer.
- In a small bowl, mix together equal parts cornstarch and water. Add it into the sauce and mix it. Allow the sauce to simmer for 5 minutes.
- Place the chicken thighs in the sauce and continue cooking until the chicken reaches an internal temperature of 170 degrees.
- Remove from the grill and garnish with fresh orange zest and green onions. Serve and enjoy!
Notes
- Feel free to use chicken breast for a leaner alternative. Just be mindful of the temperature so you don't overcook it.
Nutrition
Calories: 695kcal | Carbohydrates: 35g | Protein: 25g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 118mg | Potassium: 610mg | Fiber: 1g | Sugar: 28g | Vitamin A: 753IU | Vitamin C: 64mg | Calcium: 87mg | Iron: 3mg
