Big Orange Tea Grilled Chicken Recipes

GRILLED ORANGE CHICKEN

Steps:

• If using chicken breasts that are quite thick, slice horizontally to create thin cutlets. This helps us cook the chicken faster and gets us better browning on all sides.
• Add chicken and all marinade ingredients to a gallon ziploc bag. Squeeze out excess air and zip closed. Lay flat, spreading the marinade inside the bag so that it's distributed evenly around the chicken breasts. Let marinade for a minimum of 1 hour. I prefer to let it marinade for several hours or overnight if possible.
• Preheat grill to medium high heat.
• Place your marinated chicken on the grill. Grill for 5-7 minutes, flip, and grill other side for 5-7 minutes or until chicken is cooked through. Cooking time varies depending on the thickness of your chicken.

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.

STICKY HONEY ORANGE GRILLED CHICKEN

Steps:

• In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
• Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
• Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
• Preheat a grill over medium-high heat to about 400 degrees.
• While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
• Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
• Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
• Serve warm with reserved glaze, garnished with parsley if desired.
• Recipe source: adapted slightly from the Neely's

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.

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.

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.