CHRIS' GRILLED ORANGE CHICKEN
This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.
Provided by CLHARTMAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g
GRILLED ORANGE CHICKEN BREASTS
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
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
GRILLED SPICY ORANGE-BBQ CHICKEN BREASTS
Marinated chicken breasts are brushed with a blend of BBQ and Sriracha sauces and then grilled over orange slices to ensure the juiciest chicken possible.
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Grate zest from 1 orange, then juice orange. Mix zest and juice with barbecue sauce and Sriracha sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
- Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the remaining barbecue sauce mixture.
- Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with remaining sauce.
- Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.
Nutrition Facts : Calories 220, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED TAMARIND AND ORANGE GLAZED CHICKEN
Bring some life to your usual chicken dinner. Tamarind concentrate is so easy to use and this recipe is the perfect introduction to it.
Provided by Sarah
Categories World Cuisine Recipes Asian
Time 1h30m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
- Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
- Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
- Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.
Nutrition Facts : Calories 392 calories, Carbohydrate 23.8 g, Cholesterol 77.8 mg, Fat 22 g, Fiber 0.7 g, Protein 25 g, SaturatedFat 6.4 g, Sodium 115.6 mg, Sugar 16.8 g
GRILLED ORANGE CHICKEN STRIPS
These savory marinated chicken strips are great for a picnic or backyard barbecue. I grill them right along with sausages and hot dogs. Skewering the chicken makes it easy to handle, but you can put the strips directly on the grill or broil them in the oven if you prefer. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Combine the first nine ingredients in a resealable plastic; add chicken and turn to coat. Seal and refrigerate for 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often.
Nutrition Facts : Calories 192 calories, Fat 9g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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