Barbecued Orange Chicken Recipes

HONEY ORANGE BBQ CHICKEN

Steps:

• Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
• Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
• While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
• Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

3 INGREDIENT ORANGE CHICKEN

Steps:

• Cook the chicken nuggets according to the directions on bag.
• Mix together the bbq sauce, orange marmalade, soy sauce and sesame oil in a microwave safe bowl and cover with a damp paper towel.
• Microwave for 45 seconds.
• Toss the hot, crispy, chicken nuggets with the orange bbq sauce.

GRILLED ORANGE BBQ CHICKEN

Steps:

• Whisk together orange juice, brown sugar and BBQ sauce.
• Place chicken in a gallon ziplock bag. Pour marinade over chicken. Seal bag and refrigerate 2 to 4 hours.
• Remove chicken from marinade. Grill until done, 8 to 10 minutes.
• Brush chicken on both sides with additional BBQ sauce before removing from grill, if desired.

CHRIS' GRILLED ORANGE CHICKEN

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.

GRILLED ORANGE CHICKEN STRIPS

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.

GRILLED ORANGE CHICKEN THIGHS

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.

SMOKY ORANGE BARBECUE CHICKEN SANDWICHES

Steps:

• Preheat a grill pan or griddle pan over medium high heat.
• Heat a small saucepan over moderate heat. Add oil and onion. Saute onion in oil for 3 to 5 minutes or until onions are soft. Combine chipotle peppers in adobo, ketchup, orange juice concentrate, orange zest and chicken broth in a blender. Blend on high until sauce is smooth. Pour sauce into saucepan with onion and heat to a bubble. Reduce heat to simmer.
• Coat chicken lightly with a drizzle of oil and season breasts with grill seasoning blend or salt and pepper. Grill 5 to 6 minutes on the first side, turn. Remove 1/2of the barbecue sauce to a small bowl and baste chicken liberally with it. Turn chicken after 4 minutes, coat with sauce again and cook another 2 to 3 minutes.
• To serve sandwiches, slice grilled chicken on an angle and fan out 1 breast on each bun bottom. Spoon remaining sauce from saucepan over the sliced chicken. Serve open faced with the lettuce and red onions setting on bun tops to the side. Pair these sandwiches with your favorite sides or, with Red Cabbage Slaw and Crispy Topped Baked Beans.
• Combine cabbage and beets in a mixing or salad bowl. Sprinkle the slaw salad with walnuts. Bring the remaining ingredients to a simmer in a small pot: currants, water, lemon juice, vinegar and brown sugar. Simmer 5 minutes to dissolve sugar and transfer mixture to a bowl. Whisk in currant jelly and oil. Pour dressing over the slaw salad. Toss salad to coat evenly with dressing. Adjust seasonings with salt and pepper and serve or, stored chilled up to 3 days.
• Preparation time: 15 minutes
• Cooking time: 5 minutes
• Ease of preparation: easy
• In a medium skillet over medium high heat, brown bacon but do not fully crisp the pieces. Remove the skillet from heat and toss bread crumbs in the pan with the bacon and drippings. Add scallions to the bread crumbs and bacon and season the mixture with cracked black pepper, to taste.
• Preheat oven to 425 degrees F.
• Add 2 cans of barbecued beans or extra spicy beans to a shallow casserole dish. Top with bacon and bread crumb mixture and place in oven. Bake 15 minutes or until top is crispy and beans are bubbly.
• Preparation time: 5 to 10 minutes
• Cooking time: 15 minutes
• Ease of preparation: easy

ORANGE-BBQ BAKED CHICKEN

Steps:

• Heat oven to 375°F.
• Mix all ingredients except chicken until blended. Pour half into saucepan; reserve for later use.
• Place chicken in roasting pan sprayed with cooking spray; brush with remaining barbecue sauce mixture.
• Bake 45 to 50 min. or until chicken is done (165°F). About 5 min. before chicken is done, cook reserved barbecue sauce mixture on low heat until heated through.
• Serve chicken with reserved barbecue sauce mixture.

BARBECUED ORANGE CHICKEN

Steps:

• Mix barbecue sauce, orange zest and juice in resealable plastic bag or glass baking dish. Add chicken; turn to coat. Seal bag or cover dish; refrigerate at least 30 min. to marinate.
• Preheat oven to 400°F. Remove chicken from marinade; discard marinade. Place chicken, skin side up, on rack in foil-lined roasting pan.
• Bake 40 to 50 min. or until chicken is cooked through.

GRILLED ORANGE CHICKEN BREASTS

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.

BARBECUED ORANGE CHICKEN

Steps:

• COMBINE barbecue sauce, orange juice and peel in heavy plastic bag or glass baking dish.
• Add chicken to sauce; turn to coat well.
• Close bag or cover dish and let stand at room temperature 30 minutes or refrigerate until ready to cook.
• PREHEAT oven to 400ƒF.
• Remove chicken from barbecue sauce; reserving sauce.
• Place chicken skin side up on rack in foil-lined roasting pan.
• Bake 40 to 50 minutes or until chicken is cooked through, basting with reserved sauce three times.
• Garnish with orange slices.