Grilled Orange Chicken
The ultimate summer dish is here! Grilled Orange Chicken is juicy, flavorful, and perfect for easy weeknight dinners or outdoor gatherings. It’s quick to prepare and bursting with citrusy goodness. Treat your family to this delicious recipe tonight!
Equipment
- Charcoal Chimney Starter
- Grilling Tongs
- Cast Iron Grill Pan
- Meat thermometer
- Meat Pounder
Ingredients
- 6 boneless skinless chicken breasts
- 1 cup vegetable or canola oil
- ½ cup fresh orange juice
- 1 tablespoon salt
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- ½ teaspoon dried thyme leaves, crushed
- 1 teaspoon garlic powder
Instructions
- Start by whisking together the vegetable oil, orange juice, and all the seasonings in a bowl. Ensure that the mixture is well combined and the spices are evenly distributed. This marinade is where all the flavor comes from, so take a moment to really mix it well.
- Next, place your chicken breasts in a gallon-sized ziplock bag. Pour the marinade over the chicken, making sure it is fully coated. Seal the bag tightly, removing as much air as possible, and give it a gentle shake to ensure every piece is well covered in the marinade.
- It’s time to let that chicken soak up all those amazing flavors. Refrigerate the bag for at least 30 minutes up to overnight. The longer you marinate, the more robust the flavors will be.
- When you’re ready to grill, take the chicken out of the fridge and remove it from the marinade. Place the chicken on a plate or platter and allow it to sit for at least 30 minutes. This helps it come to room temperature and ensures even cooking.
- Prepare your grill by preheating it to medium-high heat. If you’re using charcoal, ensure the coals are glowing and covered with a light ash. For gas grills, allow it to heat thoroughly before placing the chicken on.
- Once the grill is hot, place the chicken breasts on the grates. Grill the chicken for approximately 12 to 15 minutes. Flip the chicken halfway through cooking, ensuring that it develops those beautiful grill marks and the internal temperature reaches 165ºF.
- After grilling, remove the chicken from the grill and let it rest for about 5 minutes before slicing. This resting period allows the juices to redistribute, keeping the chicken moist and flavorful.
- Finally, slice the Grilled Orange Chicken and serve it hot. It pairs wonderfully with a side of rice or grilled vegetables, making for a complete meal.
Notes
Use this marinade on any cut of chicken that you prefer – breasts, tenders, thighs, or drumsticks. Make sure to cook the chicken until it reaches an internal temperature of 165ºF. The key to evenly cooked chicken is to pound it to an even thickness. We call refer to this recipe as fire chicken because it flames up a bit when it first goes on the grill because of the oil. To minimize the flames, take the chicken out of the marinade and transfer to a plate 30 to 60 minutes before grilling. If you don’t have a grill, you can still make this yummy chicken by pan searing and finishing off in the oven. Cook the chicken in a skillet over medium-high heat for about 3 to 4 minutes per side, then bake at 400ºF for an additional 10 minutes. Check the chicken to ensure it has an internal temperature of 165ºF.