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Winner winner, chicken dinner! This grilled orange chicken is perfect for weeknight dinners. While the recipe title might make you think Chinese takeout, this is nothing like that. Savory chicken grilled directly over hot charcoal all smothered in a deliciously fresh and zesty orange sauce. This one is a keeper.
Table of Contents
Chicken thighs or chicken breast, what’s better?
Chicken thighs over chicken breast every time! If you prefer leaner meat, go with chicken breast.
I mostly cook with chicken thighs because they are fattier making them more flavorful. Bone-on thighs require more time to cook, but are less likely to dry out.
The perfect internal temperature for chicken thighs is 175 degrees. Remove the thighs at 170 degrees and rest for 5-10 minutes.
Chicken breast is the perfect lean meat option. Usually a larger cut vs. the thigh, they require less time to cook, but are easier to overcook and dry out. Cooking to the right temperature and then removing to rest is key to get a perfectly juicy tender chicken breast.
The perfect internal temperature for chicken breast is 165 degrees. Remove from the the grill, pan or oven at 160 degrees and rest for 5-10 minutes bringing the temperature.
Step 1: Orange chicken marinade
The first step in this grilled orange chicken recipe is the overnight marinade. Prep the night before and grill it up just before dinner the next day.
Start by squeezing fresh orange juice into a deep container. Store bought orange juice is a great alternative. Add minced garlic, rice vinegar, Dad’s All Purpose seasoning and olive oil. Mix the ingredients together.
If you decide to use bone-in, skin on thighs like I did, I have a trick to making the skin nice and crispy. Gently peel the skin off the meat without ripping it off. With a knife, scrub the fat off the skin until it’s almost transparent. Wrap the thigh back with the cleaned skin and place the chicken thighs into the marinade.
Set it in the fridge overnight.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to grill the perfect chicken thighs.
Grilling perfectly tender chicken is simple, all you have to remember is the temperature. Cooking the protein just shy of the correct temperature and allowing the meat to rest 5 minutes will ensure perfectly tender, juicy chicken every time.
Start by preheating the grill to a high heat around 400 degrees. Set for dual zone cooking.
Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes and flip over and repeat. This process is to get a nice char on the outside.
Next, move the grilled chicken thighs to the indirect side to continue to cook. This is the perfect time to get started on the sauce.
How to create dual zone heat on grills
Dual zone heats are created differently depending on the type of grill you have.
- Gas grill: Turn the burners on one half of the grill. For indirect heat, place food on the opposite end.
- Charcoal grill: position the heated charcoal to one half of the round bowl. For indirect heat, place the food on the opposite end.
- Komodo style grill: use a plate setter that will deflect direct heat from the food on the grates.
Step 3: Make the orange sauce.
While the chicken thighs are cooking on the grill, get started on the orange chicken sauce.
In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic cloves until it starts to brown. Next add the freshly squeezed orange juice, butter, crushed red peppers, all purpose rub, ginger paste, honey and sesame oil. Whisk the ingredients together. Bring the sauce to a simmer.
In a small bowl, mix together equal parts corn starch and water. Add it into the sauce and mix it. This will help thicken the sauce to the perfect consistency.
Once the internal temperature on the chicken thighs reach 170 degrees, place them into the sauce. Brush the grilled orange chicken with the sauce and wait until the internal temperature reaches 175 degrees before serving.
Add some orange zest and chopped green onion over the top and enjoy!
Frequently Asked Questions:
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
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Grilled Orange Chicken
Ingredients
- 4 large bone-in, skin on chicken thighs
Orange Chicken Marinade
- 3 Garlic cloves
- 4 Oranges or 1 cup orange juice
- 2 tbsp Rice vinegar
- 1 tbsp All purpose rub
- 1/4 cup Olive oil
Orange chicken sauce
- 3 Garlic cloves
- 1 tbsp Olive oil
- 1 tsp All purpose rub
- 4 Oranges or 1 cup orange juice
- 1/4 cup Honey
- 3 tbsp Unsalted butter
- 1 tsp Crushed red pepper flakes
- 1 tsp Sesame oil
- 1 tsp Ginger paste
- 1/2 tbsp Corn start
- 1/2 tbsp Water
Instructions
- For the marinade, combine the fresh squeezed orange juice, minced garlic, rice vinegar, all purpose seasoning and olive oil. Mix the ingredients together.
- Gently peel the skin off the chicken without ripping it off. With a knife, scrub the fat off the skin until it's almost transparent. Wrap the thigh back with the cleaned skin and place the chicken in the marinade.
- Marinade for at least an hour, or ideally, overnight for maximum flavor.
- Preheat the grill to 400 degrees and set for dual zone cooking.
- Place the marinaded chicken thighs on the direct side, skin side up. Cook 2-3 minutes, flip and repeat.
- Next, move the grilled chicken thighs to the indirect side to continue to cook.
- In a saucepan or cast iron skillet, add olive oil and sauté chopped garlic until it starts to brown. Next add the freshly squeezed orange juice, butter, crushed red peppers, all purpose rub, ginger paste, honey and sesame oil. Whisk the ingredients together. Bring the sauce to a simmer.
- In a small bowl, mix together equal parts cornstarch and water. Add it into the sauce and mix it. Allow the sauce to simmer for 5 minutes.
- Place the chicken thighs in the sauce and continue cooking until the chicken reaches an internal temperature of 170 degrees.
- Remove from the grill and garnish with fresh orange zest and green onions. Serve and enjoy!
