Orange Molasses Grilled Chicken Recipes

ORANGE-MOLASSES GRILLED CHICKEN

Steps:

• Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes. Stir in pepper sauce. Cool marinade to room temperature.
• Place chicken in 11x7x2-inch glass baking dish. Pour marinade over. Refrigerate at least 4 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Remove chicken from marinade, shaking off excess. Transfer marinade to saucepan. Stir in reserved 1 teaspoon garlic. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes. Transfer to serving bowl. Season chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate. Serve, passing sauce separately.

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.

MOLASSES BAKED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
• Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
• In a bowl, mix the molasses, vinegar, and mustard.
• Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
• Squeeze the oranges until you have 3 cups of juice.
• In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
• Boil until you have only about a half cup of thick glaze.
• This takes 10-15 minutes.
• Set half the glaze aside in a separate container for serving with the chicken.
• Place the chicken breast halves on the baking sheet and season with salt and pepper.
• Brush with glaze.
• Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
• Serve chicken hot with reserved glaze.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
• Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
• Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.

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.

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 SESAME CHICKEN AND VEGETABLES

Steps:

• Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; whisk. Slowly whisk in sesame oil; set aside.
• Place chicken between two sheets of plastic wrap; pound with a meat tenderizer to 1/2 inch thick. Place chicken in a glass bowl; pour half reserved vinaigrette over chicken. Coat thoroughly, cover with plastic wrap, and chill 1 to 2 hours.
• Heat a grill or grill pan until very hot. Coat asparagus and zucchini with olive oil; sprinkle with 1/2 teaspoon salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with remaining teaspoon salt; discard marinade. Grill until browned on both sides and cooked through. Arrange chicken and vegetables on platter; sprinkle with sesame seeds. Serve with remaining reserved vinaigrette.