Orange Grilled Chicken

Orange Grilled Chicken.

Sticky, zesty, orange chicken. I like this best when grilled, but you can also use the oven or air fryer. Full recipe below!

INGREDIENTS

MARINADE
+ 3 lbs chicken thighs, bone-in
+ 3 cloves garlic
+ 1 orange, juiced (about 1/2 C juice)
+ 2 TBSP rice vinegar
+ 1 tsp salt
+ 1/4 C olive oil

ORANGE SAUCE
+ 3 cloves garlic, coarsely chopped
+ 1 TBSP olive oil
+ 1 tsp coarse black pepper
+ Zest of 1/2 orange
+ 3 medium oranges, juiced (about 1 C juice)
+ 1/4 C honey
+ 2 TBSP butter, unsalted
+ 1 tsp crushed red pepper
+ 1 tsp sesame oil
+ 1 tsp fresh ginger, grated
+ 1/2 TBSP cornstarch dissolved in 1/2 TBSP cold water
+ Salt to taste (about 1/2 tsp)

For serving: 2-3 TBSP green onions, sliced and 2 tsp orange zest

DIRECTIONS

+ STEP 1: MARINATE
Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken. Allow to marinate in the refrigerator for 12-24 hours, or at least 30 minutes.

+ STEP 2: COOK
Grill the chicken over medium heat for 25-30 minutes, flipping every 5-7 minutes. Alternatively, the chicken can be cooked at 425°F in the air fryer for 25 minutes or the oven for about 35 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 170°F.

+ STEP 3: SAUCE
When the chicken is finished cooking, preheat a skillet or saucepan over medium heat. Sauté the garlic with olive oil just until it starts to brown and get fragrant, then reduce heat to low. Quickly add in the orange juice so the garlic doesn’t burn, then add the black pepper, butter, crushed red pepper, sesame oil, ginger and honey. Bring to a slow simmer for 3-5 minutes. In a small bowl, combine the cold water and cornstarch until dissolved. Then add the cornstarch mixture to the rest of the ingredients and mix well. Add salt to taste. Once the sauce begins to thicken, coat the chicken in the sauce. Top the chicken with the orange zest and green onions and serve. 

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