Orange Bbq Chicken Bites 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.

HOISIN ORANGE CHICKEN BITES

Steps:

• Mix everything together and let stand at least 15 minutes.
• Thread 1 piece of chicken onto metal skewer or soaked wooded skewer.
• Brush with remaining marinade.
• Place on greased grill and barbecue over medium heat with closed lid for about 4 minutes or until cooked.

ORANGE BBQ CHICKEN BITES

Steps:

• 1. Rinse the chicken and cut into 1-inch pieces. In a small bowl, beat eggs and cold water. Put flour in a bag with salt and pepper. Dip the chicken in the egg and then drop in the bag of flour and coat.
• 2. Drop chicken in a large pan of hot oil and cook thoroughly. Remove from pan and place on a plate covered with a paper towel to absorb any extra oil.
• 3. In a saucepan mix barbecue sauce, white wine, marmalade, garlic, extract, crushed red pepper flakes and white pepper. Bring to a simmer and stir in slurry and soy sauce. Simmer on low heat until sauce thickens and remove from heat. **For the slurry, mix 1/4 cup cornstarch with 1/8 cup each soy sauce and cold water.**
• 4. In a large pan add chicken and sauce together and coat chicken. Add snipped chives and sesame seeds.
• 5. I served this over white rice with a side of steamed broccoli.