STICKY HONEY ORANGE GRILLED CHICKEN
A delicious take on orange chicken! Such a bright and delicious blend of sweet, tangy and smokey flavors. Its so easy to make and that glaze will leave everyone craving more. My whole family loved this chicken!
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
- Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
- Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
- Preheat a grill over medium-high heat to about 400 degrees.
- While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
- Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
- Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
- Serve warm with reserved glaze, garnished with parsley if desired.
- Recipe source: adapted slightly from the Neely's
Nutrition Facts : Calories 405 kcal, Carbohydrate 17 g, Protein 44 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 224 mg, Sodium 507 mg, Sugar 15 g, ServingSize 1 serving
GRILLED CHICKEN SANDWICH
These Grilled Chicken Sandwiches are perfect for a hot summer day, served with a fresh salad or grilled veggies!
Provided by Holly Nilsson
Categories Chicken Dinner Entree Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Pound chicken breasts to ½" thickness.
- Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
- Preheat grill to medium-high heat.
- Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
- While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
- Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.
Nutrition Facts : Calories 452 kcal, Carbohydrate 31 g, Protein 41 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 109 mg, Sodium 823 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
ORANGE VINAIGRETTE GRILLED CHICKEN SANDWICH
Description An epic chicken sandwich recipe. Tangy, smoky, a little sweet, a little spicy. Fresh ingredients. You can't go wrong with this one here! This vinaigrette recipe is also the bomb, as it has fresh orange juice, Dan-O's, sweet honey, and tangy mustard. You'll want to make this all the time! First, we'll start with the vinaigrette. Ultimately, we will end up marinating our chicken in this. This recipe calls for enough marinade for about 1.5 lbs of chicken. If you are doing more, consider doubling. Use a good balsamic vinegar, good olive oil, a nice fresh orange, and some good honey. The orange can be substituted for lemon or lime, but trust me on the orange. Save a little of this vinaigrette for topping your sandwiches at the end! Second, is the chicken. I like to use full chicken breasts on these sandwiches for full epicness, but really you can slice the chicken too. You want to let this chicken marinade for about 5-6 hours before grilling. Grill on a hot grill (500 + degrees) and aim for good sear marks. This vinaigrette has a good amount of sugar, so getting the grill marks should be no problem. Third, is the sandwich. Do NOT skip the toasting of the bun. Spread some softened butter on the inside of the top and bottom bun, and on a pan or flat surface for 30-45 seconds until golden and slightly charred. Bacon is optional, but pulls the whole thing together. Use spicy pickles too, and add some Dan-O's to your mayonnaise! Serve Orange Vinaigrette Grilled Chicken Sandwich with your favorite side and some chips. Enjoy! Looking for other good chicken recipes to try? Try our famous chicken thighs recipe. Ingredients For the Vinaigrette ½ cup olive oil 3 tbsp balsamic vinegar 2 tbsp honey 2 tbsp dijon mustard 1 tbsp brown sugar 3 tbsp fresh squeezed orange juice 1 tbsp soy sauce 2 tbsp Dan-O's Original Seasoning 1 tsp salt ½ tsp black pepper 1 ½ lbs chicken boneless chicken breast (3 medium-sized breasts) 6 strips of bacon Dan-O's Original Seasoning Mayo Lettice, tomato, onion, spicy pickles Choice of good quality buns Prep Time 5 Mins Cook Time 10 Mins Serving Size 2 Instructions Mix all your ingredients for the vinaigrette. Season your chicken breasts heavily with Dan-O's Original, then place them in a bag. Pour the vinaigrette into the bag and seal shut. Keep a small amount of vinaigrette for drizzling on the sandwich later. Place in the refrigerator for 5-6 hours. Place the chicken out for about 30 minutes to warm up to room temperature while still in the bag. Pre-slice your veggies. Preheat your grill to high and oil your grates. Take chicken out of the bag and shake off any excess marinade. Place on the grill and cook until done and then remove from grill. Grill bacon or cook indoors via your preferred method. While your chicken rests, toast your buns by spreading insides with butter and cooking in a medium-high pan for around 20-30 seconds. Build your sandwich with mayo (sprinkled with Dan-O's), onion, chicken breast, bacon, tomato, spicy pickles, and a spoonful of vinaigrette. Enjoy! Contributed by Chuck in Louisville, KY Submit your recipe! Best Dan Seasoning Shop All Products
Provided by Crosby Team
Categories Sandwich
Yield 2
Number Of Ingredients 18
Steps:
- Mix all your ingredients for the vinaigrette. Season your chicken breasts heavily with Dan-O's Original, then place them in a bag. Pour the vinaigrette into the bag and seal shut. Keep a small amount of vinaigrette for drizzling on the sandwich later. Place in the refrigerator for 5-6 hours.
- Place the chicken out for about 30 minutes to warm up to room temperature while still in the bag. Pre-slice your veggies.
- Preheat your grill to high and oil your grates. Take chicken out of the bag and shake off any excess marinade. Place on the grill and cook until done and then remove from grill. Grill bacon or cook indoors via your preferred method.
- While your chicken rests, toast your buns by spreading insides with butter and cooking in a medium-high pan for around 20-30 seconds.
- Build your sandwich with mayo (sprinkled with Dan-O's), onion, chicken breast, bacon, tomato, spicy pickles, and a spoonful of vinaigrette.
Nutrition Facts : Calories 514
SMOKY ORANGE BARBECUE CHICKEN SANDWICHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 30
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 CHICKEN SANDWICH WITH GRILLED MUSHROOM VINAIGRETTE
Provided by Michael Chiarello : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut each ciabatta loaf in half. Brush the inside of each half with olive oil and season with salt and pepper. Place on a baking sheet and set aside.
- Prepare the grill and let it burn down to medium-hot coals or set a gas grill to medium heat. Place the bread on the grill, away from direct heat, and grill on both sides until brown and crispy on the outside but still soft within, about 5 minutes.
- Leave the mushrooms whole, and toss in a bowl with 1/2 cup of the olive oil, 1 teaspoon of the thyme, the garlic, and salt and pepper to taste. Immediately grill the mushrooms (be careful not to allow the flames to flare up and burn the mushrooms), turning at least once, until browned and cooked through, about 7 to 8 minutes.
- In the marinade bowl, add the shallot, 1/2 cup of olive oil, vinegar, parsley, the remaining 1 teaspoon thyme, and salt and pepper, to taste. Stir well. Let the mushrooms cool, finely chop, and add to the marinade bowl. Toss well. (The mushroom vinaigrette may be made a day ahead, covered, and refrigerated, and then brought to room temperature before serving.)
- Sprinkle salt and pepper on both sides of the chicken. Drizzle with a little olive oil.
- When the coals have burned down to a medium fire, place the chicken on the grill and cook until browned, about 2 minutes. Turn over, move to the edge of the grill away from direct heat, and continue to cook until opaque throughout, about 7 minutes. Remove to a plate.
- In a bowl, toss the arugula with the citrus vinaigrette. Slice the chicken breasts crosswise at a 45 degree angle. Pour any accumulated chicken juices into the mushrooms and stir. Spoon the mushrooms on top of 4 slices of grilled bread and top with the chicken. Divide the arugula among the sandwiches. Place remaining slices of bread on top and serve immediately.
GRILLED CHICKEN SANDWICH ON PRETZEL BAGUETTE WITH CITRUS MUSTARD
Provided by Guy Fieri
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a gallon size re-sealable bag, add the chicken, grapefruit soda, orange juice, rice vinegar, Dijon, olive oil, lemon pepper and granulated garlic. Place in the refrigerator and marinate for 2 hours.
- Preheat the grill to medium-high over direct heat.
- Remove the chicken from marinade and add to the grill. Cook for 8 to 10 minutes, flip over and cook until the internal temperature is 160 degrees F, an additional 5 to 6 minutes. Remove from the grill, cover lightly with foil and allow to cool.
- Split the baguettes in half, remove any excess bread from inside the top half and lightly toast on the grill.
- In a small bowl, combine the whole-grain Dijon and marmalade. Spread this mixture on the toasted bread halves.
- Slice the chicken breasts into 1/2-inch pieces on the diagonal and place on the bottom half of the bread. Top evenly with the cheese and lettuce. Top with the top half of the baguette and slice on a diagonal to serve.
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