Grilled Orange Ginger Chicken Recipes
ORANGE-GINGER GRILLED CHICKEN THIGHS
Make and share this Orange-Ginger Grilled Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 23m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 6 ingredients in a shallow dish or zip lock freezer bag; add chicken.
- Cover or seal, and chill at least 1 hour, turning chicken occasionally.
- Remove chicken thighs from marinade; discard marinade.
- Grill, covered w/ grill lid, over med-high heat for 4 minutes on each side or until done.
- Garnish with cilantro and orange slices.
Nutrition Facts : Calories 161.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 94.9, Sodium 475.7, Carbohydrate 1.9, Fiber 0.1, Sugar 1, Protein 23.3
ORANGE GINGER GRILLED CHICKEN
Make and share this Orange Ginger Grilled Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat grill with cooking spray and preheat for 5 minutes.
- In a small bowl, combine the juice, ginger, marmalade, water, salt and pepper. Mix well to dissolve the orange juice and marmalade.
- Place chicken on grill and cover with the sauce (brush on).
- Grill the chicken 5-7 minutes or until done.
- Serve the chicken with the orange slices.
Nutrition Facts : Calories 254.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 671.1, Carbohydrate 31.7, Fiber 1.3, Sugar 28.3, Protein 28.5
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- In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
- Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
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- Add all ingredients for the marinade to a blender and blend until completely smooth. Place the chicken thighs in a sealable bag or container. Pour the marinade over the chicken, seal the bag and wriggle it around to ensure all of the thighs are well-coated in marinade. Refrigerate at least 30 minutes, up to 24 hours.
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