Grilled Orange Chicken Recipe
Make Grilled Orange Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Chicken & Coat
Finishing & Garnish
Method
Marinade & Sauce
Make the orange marinade
In a medium bowl whisk together fresh orange juice, orange zest, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes, salt, and black pepper until honey is dissolved and mixture is uniform.
Separate portions
Reserve 1/3 cup of the mixture in a small container for basting/grilling later. Place the remaining marinade in a shallow dish to marinate the chicken.
Thicken reserved sauce
In a small bowl mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a smooth slurry. Transfer the reserved 1/3 cup sauce to a small saucepan, bring to a gentle simmer over medium-low heat, whisk in the cornstarch slurry, and cook until glossy and slightly thickened (about 1–2 minutes). Remove from heat and keep warm for finishing.
Chicken & Coat
Prep and marinate chicken
Trim excess fat from the chicken and cut into 1.5–2 inch pieces or leave thighs whole for larger portions. Pat dry with paper towels. Toss the chicken with olive oil, smoked paprika, onion powder, cornstarch (2 tbs) and a pinch more salt and pepper so pieces are lightly coated. Place coated chicken in the shallow dish with the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 3 hours.
Grill the chicken
Remove chicken from marinade, letting excess drip off (discard used marinade). Place chicken on the grill. Cook whole thighs 6–8 minutes per side (until internal temperature reaches 165°F / 74°C) or smaller pieces 3–4 minutes per side, adjusting time for thickness. During the last 4 minutes of grilling, brush the chicken once or twice with the warmed thickened reserved sauce to build a glossy glaze. Turn carefully to avoid burning sugar in the glaze.
Rest
Transfer grilled chicken to a platter and let rest 5 minutes so juices redistribute. If pieces were left whole, slice against the grain into serving pieces.
Finishing & Garnish
Arrange the grilled orange chicken on a serving platter. Spoon any remaining warmed glaze over the chicken for extra shine. Sprinkle with toasted sesame seeds and sliced green onions. Garnish with orange slices or wedges if using.
Serve suggestions: Serve with steamed rice, grilled vegetables, or a simple green salad. Leftovers keep well in an airtight container in the fridge for up to 3 days.