Grilled Spicy Orange Bbq Chicken Breasts Recipes

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.

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.

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

GRILLED SPICY ORANGE-BBQ CHICKEN BREASTS

Steps:

• Grate zest from 1 orange, then juice orange. Mix zest and juice with barbecue sauce and Sriracha sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
• Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the remaining barbecue sauce mixture.
• Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with remaining sauce.
• Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.

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.

CHICKEN BREASTS GRILLED WITH SPICY ORANGE GINGER GLAZE

Steps:

• Whisk together the orange juice, vinegar, marmalade, pepper flakes, ginger, garlic, and olive oil. Pour over chicken and marinate for at least 8 hours, or overnight.
• Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt.
• Heat a grill pan or outdoor grill until hot. Brush grill with canola oil. Turn down heat to medium-high. Place chicken pieces on the grill and grill 3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.

GRILLED SPICED CHICKEN BREASTS

Steps:

• In an electric spice grinder or blender grind fine coriander seeds, bay leaves, peppercorns, and cloves. Pat chicken dry and rub ground spices and salt all over it. Grill chicken on an oiled rack 4 inches above glowing coals 5 minutes on each side, or until cooked through. Alternatively, grill chicken in a preheated well-seasoned ridged grill pan.
• Serve chicken with Creole sauce and garnish with thyme sprigs.

SPICY GRILLED CHICKEN

Steps:

• In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

SPICY GRILLED BARBECUE CHICKEN

Steps:

• In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce.

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.

SPICY BARBECUED CHICKEN

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

SWEET AND SPICY GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.