Bbq Orange Chicken Grilled Veggies Recipes

Steps:

• Preheat grill to medium heat.
• Mix barbecue sauce, orange zest and juice until well blended; set aside.
• Grill chicken 6 min., turning over after 3 minute Brush with barbecue sauce mixture.
• Add vegetables to grill.
• Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through (170ºF) and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce, zest and juice until blended.
• Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
• Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

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.

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.

Steps:

• Combine all of the sauce ingredients, mix and set aside. Sprinkle chicken with salt, pepper and paprika and place on the grill over medium heat. After about 5 minutes, turn the chicken and brush on sauce. Continue to turn, basting chicken with sauce as it cooks. After the chicken is done (has reached 180 degrees F internally), remove from heat and brush one more time with orange sauce before serving.

Steps:

• Mix orange juice and barbecue sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat all breasts. Refrigerate 30 min. to marinate. Refrigerate remaining orange juice mixture until ready to use.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Reserve half the remaining orange juice mixture; brush remaining onto chicken.
• Grill chicken 9 min.; turn. Add vegetables and remaining orange slices to grill. Cook 5 to 7 min. or until chicken is done (165°F), turning chicken, vegetables and oranges occasionally and brushing with the reserved juice mixture.
• Remove chicken, vegetables and oranges from grill. Discard orange slices from under chicken. Serve chicken with vegetables and remaining oranges.

Steps:

• Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket. , Lightly oil the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170° and vegetables are tender.