Orange Grilled Chicken With Herbs Recipes

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GRILLED ORANGE HERB CHICKEN



Grilled Orange Herb Chicken image

* feel free to use fresh Thyme and/or rosemary instead! You can't go wrong!

Provided by Catherine Katz

Yield 4

Number Of Ingredients 7

2 organic free range whole chicken breasts (skinless, boneless)
Marinade:
Juice of 2 oranges (about ½ cup)
2 Tbsp olive oil
½ tsp dried herbes de Provence*
½ tsp salt
Fresh ground pepper to taste

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.

ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

GRILLED ORANGE CHICKEN THIGHS



Grilled Orange Chicken Thighs image

This orangey chicken was the first meal I served my future husband. I chose it because it's easy, but he thought it was amazing and gobbled it up. We were married three months later, so I guess it worked. -Leah Harvath, Heber City, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup orange juice
1/3 cup sugar
1/3 cup packed light brown sugar
1/4 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons grated orange zest
CHICKEN:
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon lemon-pepper seasoning

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.

Nutrition Facts : Calories 277 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 256mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 0 fiber), Protein 21g protein.

GRILLED CHICKEN WITH HERBS



Grilled Chicken with Herbs image

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

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.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 3.8 g, Cholesterol 65.9 mg, Fat 10.5 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 80.2 mg, Sugar 3 g

GLAZED HERB CHICKEN



Glazed Herb Chicken image

The orange flavor really comes through in the sauce that nicely coats this grilled chicken. I like to garnish it with fresh orange segments and a sprinkling of green chives for a pretty look. -Jill Smith of Irmo, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 can (14-1/2 ounces) chicken broth
3/4 cup orange juice concentrate
2 tablespoons red wine vinegar
2 teaspoons grated orange zest
2 garlic cloves, minced
1/2 teaspoon dried minced onion
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon dried thyme
1/8 teaspoon ground allspice
4 boneless skinless chicken breast halves (1 pound)
1 tablespoon cornstarch
1/4 cup honey
1 medium navel orange, peeled and sectioned
3 cups hot cooked rice
2 teaspoons minced chives

Steps:

  • In a bowl, combine the first nine ingredients. Remove 1 cup for sauce; cover and refrigerate. Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally. Drain and discard marinade., Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear. Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth. Stir in the honey. Bring to a boil; cook and stir for 2 minutes or until thickened., Serve chicken with orange sections over rice; spoon sauce over top. Sprinkle with chives.

Nutrition Facts : Calories 276 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 912mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED ORANGE CHICKEN BREASTS



Grilled Orange Chicken Breasts image

This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.

Provided by Chef Buggsy Mate

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless skinless chicken breasts
3 tablespoons chopped fresh orange sections
1/3 cup orange juice (fresh squeezed is best)
1/4 cup olive oil
3 teaspoons lime juice
4 -5 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons dried oregano (I like to use Mexican Oregano for this)
2 teaspoons ground cumin
1/2 teaspoon salt

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.

Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6

ORANGE-GRILLED CHICKEN WITH HERBS



Orange-Grilled Chicken With Herbs image

Make and share this Orange-Grilled Chicken With Herbs recipe from Food.com.

Provided by hannahactually

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 garlic cloves, minced
3/4 teaspoon orange rind, grated
1/4 teaspoon fresh thyme, minced
1/4 teaspoon fresh rosemary, minced
fresh ground black pepper, to taste
1 lb boneless chicken breast fillet, skin attached
1/3 cup fresh orange juice
1 tablespoon vinegar
1 teaspoon vinegar
2 teaspoons Worcestershire sauce

Steps:

  • Combine the first 5 ingredients in a small bowl to make the herb mixture.
  • Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached.
  • Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished.
  • Prepare an outside grill with an oiled rack set 4 inches above the heat source.
  • On a gas grill, set the heat to high.
  • Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl.
  • Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through.
  • Remove the skin before eating.

Nutrition Facts : Calories 139.6, Fat 1.5, SaturatedFat 0.4, Cholesterol 65.8, Sodium 102.1, Carbohydrate 3.3, Fiber 0.1, Sugar 2, Protein 26.5

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