Chris Grilled Orange Chicken Recipes

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:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

Steps:

• In a small bowl, whisk together the first 4 ingredients.
• Brush half of mixture over chicken.
• Coat a grill rack with cooking spray; place chicken on grill over medium-hot coals (350-400F).
• Grill, covered, until chicken is done (about 10 minutes on each side), basting occasionally with marmalade mixture.
• Cook couscous according to package, but substitute chicken broth for water.
• Combine all ingredients listed under sauce; mix well.
• Arrange chicken over prepared couscous; drizzle with sauce.
• Sprinkle grated orange peel over the top, and serve.

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 1-2 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 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.