Winner winner, chicken dinner! This grilled orange chicken is perfect for weeknight dinners. While the recipe title might make you think Chinese takeout, this is nothing like that. Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange juice sauce. This one is a keeper.

Chicken thighs or chicken breast, what’s better?

To be honest, one is not better over the other. It’s a matter of personal preference.

I mostly cook with chicken thighs because they are fattier making them more flavorful. Bone-on thighs require more time to cook, but are less likely to dry out.

The perfect internal temperature for chicken thighs is 175 degrees. Remove the thighs at 170 degrees and rest for 5-10 minutes.

Chicken breast is the perfect lean meat option. Usually a larger cut vs. the thigh, they require less time to cook, but are more prone to have dry meat. Cooking to the right temperature and then removing to rest is key to get a perfectly juicy tender chicken breast.

The perfect internal temperature for chicken breast is 165 degrees. Remove from the the grill, pan or oven at 160 degrees and rest for 5-10 minutes bringing the temperature.

Step 1: Orange chicken marinade

The first step in this grilled orange chicken recipe is the overnight marinade. Prep the night before and grill it up just before dinner the next day.

Start by squeezing fresh orange juice into a deep container. Store bought orange juice is a great alternative. Add minced garlic, rice vinegar, all purpose seasoning and olive oil. Mix the ingredients together.

If you decide to use bone-in, skin on thighs like I did, I have a trick to making the skin nice and crispy. Gently peel the skin off the meat without ripping it off. With a knife, scrub the fat off the skin until it’s almost translucent. Wrap the thigh back with the cleaned skin and dunk the chicken thighs into the orange chicken marinade.

Set it in the fridge overnight.

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Step 2: How to grill the perfect chicken thighs.

Grilling perfectly tender chicken is simple, all you have to remember is the temperature. Cooking the protein just shy of the correct temperature and allowing the meat to rest 5 minutes will ensure perfectly tender, juicy chicken every time.

Start by preheating the grill to a high heat around 400 degrees. Set for dual zone cooking.

Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes and flip over and repeat. This process is to get a nice char over the outside.

Next, move the grilled chicken thighs to the indirect side to continue to cook. This is the perfect time to get started on the sauce.

How to create dual zone heat on grills

Dual zone heats are created differently depending on the type of grill you have.

• Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
• Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
• Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.

Step 3: Make orange chicken sauce.

While the chicken thighs are cooking on the grill, get started on the orange chicken sauce.

In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic cloves 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 corn starch and water. Add it into the sauce and mix it. This will help thicken the sauce to the perfect consistency.

Once the internal temperature on the chicken thighs reach 170 degrees, place them into the sauce. Brush the grilled orange chicken with the sauce and wait until the internal temperature reaches 175 degrees before serving.

Add some orange zest and chopped green onion over the top and enjoy!

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Grilled Orange Chicken

Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange juice sauce.

Course Main Course

Cuisine American

Keyword grilled orange chicken, grilled chicken thighs, chicken recipes, grill recipes, dinner recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 4 People

Calories 695kcal

Author Maciek Zurawski

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

• Squeeze fresh orange juice into a deep container. Add minced garlic, rice vinegar, all purpose seasoning and olive oil. Mix the ingredients together.
• Gently peel the skin off the meat without ripping it off. With a knife, scrub the fat off the skin until it's almost translucent. Wrap the thigh back with the cleaned skin and dunk the chicken thighs into the orange chicken marinade.
• Set it in the fridge to marinate overnight.
• Preheat the grill to a high heat around 400degrees. Set for dual zone cooking.
• Place the marinaded chicken thighs on the direct side, skin side up. Cook2-3 minutes and flip over and repeat. This process is to get a nice char over the outside.
• Next, move the grilled chicken thighs to the indirect side to continue to cook. This is the perfect time to get started on the sauce.
• In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic cloves 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.
• Add in the grilled chicken thighs. The internal temperature on the chicken needs to be 170 degrees when placing into the sauce.
• Brush the grilled orange chicken with the sauce and wait until the internal temperature reaches 175 degrees before serving. Add some orange zest and chopped green onion over the top and enjoy!

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

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