Bbqd Chicken With Orange Lime And Ginger Sauce Recipes

ORANGE GINGER CHICKEN

Steps:

• In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
• Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
• Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
• Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.

GINGER-LIME GRILLED CHICKEN

Steps:

• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
• Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
• Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.

GINGER-LIME CHICKEN

Steps:

• Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)
• To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.
• To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.
• Serve chicken with lime wedges, for squeezing on top.

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 LIME CHICKEN

Steps:

• Pound with a meat mallet to 1/4-in. thickness. In a shallow dish, combine the lime juice, oil, onions, garlic, 2 tablespoons dill and pepper; add chicken. Turn to coat; refrigerate, covered, 2-4 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium-hot heat for 6-7 minutes on each side, or until a thermometer reaches 165 °. Sprinkle with remaining 1 tablespoon dill.

BBQ CHICKEN WITH ORANGE GARLIC SAUCE

Steps:

• Combine all of the sauce ingredients, mix and set aside. Sprinkle chicken with salt, pepper and paprika and place on the grill over medium heat. After about 5 minutes, turn the chicken and brush on sauce. Continue to turn, basting chicken with sauce as it cooks. After the chicken is done (has reached 180 degrees F internally), remove from heat and brush one more time with orange sauce before serving.

BASIL LIME HONEY GINGER GRILLED CHICKEN

Steps:

• Place the first 4 ingredients in a large bowl mixing together, add chicken and marinate for 1 hour.
• Heat grill to medium high.
• Remove chicken from marinade shaking of excess; place the marinade in a small pot and bring to a boil then simmer stirring often.
• Meanwhile place chicken on hot grill and grill for 3-5 on each side.
• Remove chicken when 165° to 170°F cook until juices run clear. Sit for 10 minutes before slicing.
• Mix 1/2 the heated sauce into the rice.
• Plate chicken on some sauce serve with sliced fanned out mango, rice and a veggie of choice.

GRILLED CHICKEN WITH SOY-LIME SAUCE

Steps:

• Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
• Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
• Spoon sauce over chicken and serve.

BBQ'D CHICKEN WITH ORANGE, LIME, AND GINGER SAUCE

Steps:

• Combine the first 4 ingredients.
• Coat the food rack with the cooking spray. Place food rack over medium-hot coals(350°to 400°).
• Place chicken on food rack, and brush with half of the marmalade mixture.
• Cook, covered with the grill lid, over medium-hot coals (350° to 400°) for 6 minutes.
• Turn and brush with remaining mixture; cook 6 minutes or until done.