Grilled Orange Herb Chicken Recipes

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

LEMON AND HERB MARINATED GRILLED CHICKEN THIGHS

Steps:

• In a small bowl combine the lemon juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.
• Place the chicken thighs in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the thighs to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.
• Preheat grill. Brush and oil the grill to clean.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.
• Cut the 2 whole lemons in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.
• Serve the chicken with grilled lemon.
• Call yourself a superstar!
• March - Why We Love: Lemons

GRILLED CITRUS AND HERB CHICKEN

Steps:

• Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
• Place the chicken in the bag, seal and shake until chicken is coated with the marinade.
• Refrigerate for at least 30 minutes or up to 4 hours.
• Preheat the grill or a grill pan over medium high heat.
• Remove the chicken from the marinade and season both sides generously with salt and pepper.
• Grill for 4-5 minutes on each side or until chicken is cooked through.
• Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

GRILLED ORANGE CHICKEN

Steps:

• Preheat a grill for medium heat.
• Combine the marmalade, vinegar, olive oil, and sage in a small saucepan. Cook over low heat for 2 minutes until smooth. Stir in the chives, then remove 1/3 of the sauce to serve with the chicken later on.
• Season the chicken pieces with garlic salt and pepper. Grill for about 15 minutes on each side, then brush with glaze. Continue cooking until done, 20 to 30 minutes, turning occasionally, and brushing with additional glaze. Serve with reserved marmalade glaze.

CITRUS-HERB GRILLED CHICKEN

Steps:

• Manual Method
• Crush or chop herbs. Place chicken in a resealable plastic bag set in a baking sheet or shallow dish.
• Combine all marinade ingredients and pure over chicken. Seal bag and refrigerate 1 1/2 hours to 3 hours turning bag about every 30 minutes.
• Food Processor Method
• If you have a small food processor, mince onion and garlic in food processor. Add remaining ingredients except thyme and rosemary and process until about 10 seconds. Add herbs and process 1 to 2 seconds. Pure marinade over chicken in plastic bag, seal bag, place bag on a baking sheet or in a shallow dish and refrigerate 1 1/2 to 3 hours turning bag about every 30 minutes.
• Remove chicken from refrigerator about 30 minutes before grilling. Heat grill to 400°F (295°C). Grill chicken over indirect heat about 50 minutes or 8 minutes per side for boneless skinless breasts. Internal temperature must reach 170°F (tbd°C) and juices run clear.
• To broil chicken on an oven or toaster oven, set rack 4 to 5 inches from heating element, and set to broil. Preheat about 10 minutes. Broil chicken 6 to 8 minutes, turn and broil another 6 to 8 minutes or until internal temperature reaches 170°F (77°C).

GRILLED ORANGE HERB CHICKEN

Steps:

• Rinse and pat dry the chicken breasts.
• Place all marinade ingredients in a medium bowl and stir.
• Add the chicken breasts to the bowl, poke through the chicken with a fork so as let the marinade seep in and stir well to coat. You can keep in the fridge for a couple hours until ready to grill but it is not necessary. You can proceed to the next step.
• If you want to grill it on your stove top:
• Use a non-stick grill pan like the one in the photo below and preheat over a high flame until nice and hot, before proceeding. Do not add any oil!
• Place the marinaded chicken breasts on the Grill pan and grill on each side for 6-7 minutes each (do not fuss with it-- just let it grill on each side and only turn it once!). Discard extra marinade.
• If your chicken breast is very thick and it's still not cooked through after the allotted time, you can turn off the stove with the chicken still in the pan,and cover it for an additional 5-8 minutes, before slicing. It will keep all the juices and be perfectly tender and cooked through that way!
• if you want to use your BBQ grill:
• Prepare your gas grill for direct cooking over high heat (450-550 F).
• Place the coated chicken breasts on top of the grill (reserve some of the marinade) and close the lid. Set the timer to 5 minutes.
• When the timer goes off, turn the chicken over using a long-handled grill metal spatula, pour the remaining marinade on top and close the lid again. Set the timer for 5 minutes.
• When the timer goes off, remove the chicken from the grill.
• Using a sharp knife, cut each breast in ¼ inch slices at an angle.

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.

ORANGE AND OREGANO CHICKEN BREASTS

Steps:

• HowToStep
• Combine bouillon powder and oregano in a small bowl, then rub onto chicken on both sides. ##Combine orange juice, vinegar, garlic and oil in a large resealable plastic bag. Add chicken, seal bag and massage to coat. Marinate in refrigerator at least 30 minutes. ##Preheat barbecue to medium-high. ##Remove chicken from marinade and discard marinade. Oil grill. Barbecue chicken until an instant-read thermometer inserted in the centre reads 165°F, about 8 minutes per side. ##Serve garnished with orange slices and parsley, if desired