GRILLED ORANGE CHICKEN
Orange marmalade brings this recipe together for a sweet but tangy flavor.
Provided by KitchenKing
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for medium heat.
- Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
- Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.
Nutrition Facts : Calories 596.5 calories, Carbohydrate 29.2 g, Cholesterol 145.5 mg, Fat 32.5 g, Fiber 0.4 g, Protein 46.2 g, SaturatedFat 8.1 g, Sodium 392.8 mg, Sugar 26.2 g
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
GRILLED ORANGE VINAIGRETTE CHICKEN SALAD
This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for medium-high heat.
- In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
- Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
- In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 69.3 mg, Sugar 14.1 g
GRILLED ORANGE CHICKEN THIGHS
This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine juice, sugars and salt; bring to a boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or until mixture reaches a glaze consistency. Remove from heat; stir in mustard and orange zest., Sprinkle chicken with lemon pepper. On a lightly greased grill rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.
CHRIS' GRILLED ORANGE CHICKEN
This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.
Provided by CLHARTMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
- Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
- Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g
SPICY ORANGE PAPRIKA GRILLED CHICKEN
As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.
Provided by bigbadbrenda
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in shallow dish.
- In a separate bowl whisk the rest of the ingredients and brush over the chicken.
- Cover and refrigerate for 10 min or up to 24 hours.
- Brush BBQ with some oil.
- Place chicken with bone down, close top of grill, turning once about 45 minutes later.
- Transfer to cutting board and let stand 10 minute before cutting.
GRILLED ORANGE CHICKEN THIGH SKEWERS WITH PINEAPPLE AND VEGETABLES
Orange juice lights up the marinade with bright flavor, for boneless, skinless chicken thigh skewers that you grill, outside. Each skewer is filled with colorful, healthy veggies and the added bonus of fresh pineapple. Serve over your favorite rice, and add a green vegetable or salad.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h35m
Yield 3
Number Of Ingredients 14
Steps:
- Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
- Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
- Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
- Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve skewers over hot cooked rice.
Nutrition Facts : Calories 522.3 calories, Carbohydrate 56.1 g, Cholesterol 71.6 mg, Fat 21.9 g, Fiber 3.2 g, Protein 23.4 g, SaturatedFat 4.5 g, Sodium 798.8 mg, Sugar 18 g
GRILLED CHICKEN BREASTS WITH MANDARIN ORANGE SALSA
Chicken with a pepped up citrus salsa. Easy and quick to prepare as well as low fat and delicious! Recipe courtesy of Pillsbury.
Provided by Marie
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat gas grill.
- In medium bowl, combine all salsa ingredients and mix well.
- Brush oil over both sides of chicken.
- Mix together salt, pepper and cayenne and sprinkle over chicken.
- Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once.
- Place on plates and serve salsa over chicken.
GRILLED ORANGE CHICKEN BREASTS
This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
- Add the chicken then turn to coat well.
- Seal and refrigerate 1-2 hours.
- Drain and discard marinade.
- Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6
GRILLED ORANGE SESAME CHICKEN AND VEGETABLES
Chicken is marinated in orange-sesame vinaigrette and grilled along with asparagus and zucchini; orange wedges complement the juice in the marinade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 12
Steps:
- Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
- Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
- Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.
Nutrition Facts : Calories 325 g, Cholesterol 117 g, Fat 11 g, Fiber 2 g, Protein 47 g, Sodium 653 g
GRILLED CHICKEN WITH WITH TAMARIND-ORANGE GLAZE
Categories Chicken Ginger Poultry Marinate Backyard BBQ Orange Basil Summer Grill Grill/Barbecue Tamarind Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in shallow bowl. Whisk next 5 ingredients in medium bowl. Pour over chicken; turn to coat. Cover; chill at least 1 hour and up to 6 hours, turning often.
- Whisk broth, juice, sugar, 3 tablespoons butter, tamarind paste, peel, and ginger in large saucepan. Boil mixture over medium-high heat until reduced to 3/4 cup and glaze coats back of spoon, stirring often, about 25 minutes. (Can be made 2 days ahead. Cool glaze, then cover and chill. Rewarm over medium heat, whisking occasionally.) Whisk in 3 tablespoons butter. Season glaze with salt and pepper.
- Prepare barbecue (medium-high heat). Reserve 1/4 cup glaze in bowl. Grill chicken until cooked through, basting with reserved glaze, about 5 minutes per side. Arrange chicken atop rice on platter. Spoon remaining glaze over chicken.
- Tamarind paste, a tart, seedless paste, is available at Middle Eastern, Indian, and some Asian markets.
CHIPOTLE ORANGE GRILLED CHICKEN THIGHS
Steps:
- 1. In a small bowl, mix the marinade ingredients. Put the chicken thighs in a large resealable plastic bag and pour in the marinade. Press the air out of the bag, seal, turn and refrigerate for 2 to 4 hours. 2. In a small bowl, mix the glaze ingredients. 3. Preheat grill to cook at Direct Low Heat (300 to 350 degrees). 4. Remove the chicken thighs from the bag and discard the marinade. Grill until meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2-4 times and brushing frequently with the glaze.
CHICKEN BREASTS GRILLED WITH SPICY ORANGE GINGER GLAZE
Make and share this Chicken Breasts Grilled With Spicy Orange Ginger Glaze recipe from Food.com.
Provided by Brookelynne26
Categories Chicken Breast
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the orange juice, vinegar, marmalade, pepper flakes, ginger, garlic, and olive oil. Pour over chicken and marinate for at least 8 hours, or overnight.
- Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt.
- Heat a grill pan or outdoor grill until hot. Brush grill with canola oil. Turn down heat to medium-high. Place chicken pieces on the grill and grill 3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
Nutrition Facts : Calories 248.9, Fat 15.8, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1216.6, Carbohydrate 11.5, Fiber 0.2, Sugar 9.8, Protein 15.4
GRILLED CHICKEN A L' ORANGE
Sweet, savory and oh-so-delicious! The smoky cumin works so nicely on this grilled recipe.
Provided by Chip Burrus
Categories Marinades
Number Of Ingredients 14
Steps:
- 1. In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
- 2. Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
- 3. Spread another sheet of plastic wrap over the chicken breasts.
- 4. With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
- 5. Remove plastic wrap and place chicken in marinade.
- 6. Cover and allow to marinate 30 minutes to 1 hour.
- 7. When you are ready to cook the chicken, preheat the grill.
- 8. Then prepare the sauce.
- 9. In a wide skillet, melt the butter over low heat and stir in the flour.
- 10. Cook this roux over low heat for a minute or two, until it bubbles.
- 11. Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
- 12. Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
- 13. Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
- 14. Grill the chicken just until cooked through, 3 to 5 minutes per side.
- 15. When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
- 16. Serves 4.
GRILLED CHICKEN WITH ORANGE-CHIPOTLE GLAZE
Chicken and beer are a perfect flavor combination, especially when amplified with a sweetly spicy orange-chipotle glaze.
Provided by By Cheri Liefeld
Categories Entree
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Place chicken in shallow glass or plastic dish or large resealable food-storage plastic bag. In small bowl, mix all marinade ingredients. Pour marinade over chicken; turn to coat chicken with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, 8 hours or overnight.
- Heat gas or charcoal grill. In 2-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until soft. Add 2 cups orange juice and the vinegar; heat to boiling. Reduce heat; simmer uncovered until mixture is reduced to 1 cup. Remove from heat; stir in brown sugar, ketchup and molasses. Stir in desired amount of chiles. Set aside.
- Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Heat any remaining glaze to boiling; boil and stir 1 minute. Serve with chicken.
Nutrition Facts : ServingSize 1 Serving
GRILLED ORANGE CHICKEN STRIPS
These savory marinated chicken strips are great for a picnic or backyard barbecue. I grill them right along with sausages and hot dogs. Skewering the chicken makes it easy to handle, but you can put the strips directly on the grill or broil them in the oven if you prefer. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a resealable plastic; add chicken and turn to coat. Seal and refrigerate for 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often.
Nutrition Facts : Calories 192 calories, Fat 9g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
ORANGE SODA GRILLED CHICKEN
This mouth-watering orange soda chicken makes a great family dinner. Perfect for a grilled outdoor meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat grill for indirect cooking as directed by manufacturer. Remove and discard neck and giblets from chicken cavity. Rinse chicken and pat dry with paper towels.
- In small bowl, combine salt, brown sugar and chili powder; mix well. Rub 1 1/2 teaspoons salt mixture inside chicken. Add 1/4 cup marmalade to remaining salt mixture; mix well. Set aside.
- Open beverage can; measure out 2/3 cup beverage. Set aside 3 tablespoons of the beverage and reserve remainder for another use. Add 2 teaspoons of the reserved orange-flavored beverage to marmalade mixture, stirring until brushing consistency. Spray outside of half-full can of beverage with nonstick cooking spray; set in shallow baking pan. Carefully set chicken cavity over can, pushing until chicken balances in pan. Rub skin of chicken with oil.
- When ready to grill, use tongs and spatula to remove chicken and can from pan and set on grill for indirect cooking, making sure chicken is balanced. Cover grill. Cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and instant-read thermometer inserted in thickest part of thigh registers 180°F. During last 30 minutes of cooking time, brush chicken with marmalade mixture.
- With thick hot pads and tongs, carefully remove chicken and can from grill to clean baking pan or platter. Twist can to remove from chicken. Discard any beverage left in can. Let stand 5 minutes before carving. In small microwave-safe bowl, combine 1/3 cup marmalade and remaining 2 tablespoons plus 1 teaspoon carbonated beverage; mix well. Microwave on HIGH for 30 seconds or until warm. Serve marmalade mixture with chicken.
Nutrition Facts : Calories 520, Carbohydrate 24 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 17 g
GRILLED SPICY ORANGE-BBQ CHICKEN BREASTS
Marinated chicken breasts are brushed with a blend of BBQ and Sriracha sauces and then grilled over orange slices to ensure the juiciest chicken possible.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Grate zest from 1 orange, then juice orange. Mix zest and juice with barbecue sauce and Sriracha sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
- Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the remaining barbecue sauce mixture.
- Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with remaining sauce.
- Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.
Nutrition Facts : Calories 220, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED ORANGE SESAME CHICKEN AND VEGETABLES
Make and share this Grilled Orange Sesame Chicken and Vegetables recipe from Food.com.
Provided by mielhollinger
Categories Chicken
Time 4h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut 1 orange into wedges (peel intact); set aside.
- Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl.
- Add lemon juice, vinegar, pepper, and mustard; whisk.
- Slowly whisk in sesame oil; set aside.
- Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick.
- Place chicken in a glass bowl; pour half reserved vinaigrette over chicken.
- Coat thoroughly, cover with plastic wrap, and chill 1-2 hours .
- Heat a grill or grill pan until very hot.
- Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt.
- Grill vegetables and reserved orange wedges until tender.
- Remove chicken from marinade; season with remaining teaspoon salt; discard marinade.
- Grill until browned on both sides and cooked through.
- Arrange chicken and vegetables on platter; sprinkle with sesame seeds.
- Serve with remaining reserved vinaigrette.
Nutrition Facts : Calories 274.1, Fat 9.7, SaturatedFat 1.7, Cholesterol 75.5, Sodium 768, Carbohydrate 18.5, Fiber 6, Sugar 11.3, Protein 31
ORANGE BBQ CHICKEN WITH GRILLED VEGETABLES
From Kraft Foods. I love citrus and chicken together! I like to double the sauce and use half as a quick marinade!
Provided by SarahBeth
Categories Chicken
Time 50m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill to medium heat.
- Mix barbecue sauce, orange zest and juice until well blended; set aside.
- Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
- Add vegetables to grill.
- Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.
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