Grilled Orange Chicken

Grilled Orange Chicken – seriously THE BEST grilled chicken breast recipe! Chicken marinated overnight in vegetable oil, orange juice, salt, paprika, oregano, onion powder, thyme, and garlic. This chicken is so tender and juicy. Tastes great leftover too!! We always double the recipe! Everyone asks for the recipe! SO YUM! LOVE this easy gluten-free grilled chicken breast recipe! 

grilled chicken on a platter

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Easy Chicken Marinade with Orange Juice

Grilled chicken is a staple in our house. We grill year-round, but we grill at least 4 or 5 times a week during the summer months! This Orange Grilled Chicken is one of our all-time favorite chicken marinades. It is super easy to make and has TONS and TONS of amazing flavor! I could eat this chicken every week and never get tired of it. Leftovers are great on a salad, tossed in pasta, or in a sandwich wrap. You must make this ASAP!

chicken in grill pan

How to Make Orange Fire Chicken

This marinade is very easy to make. Simply whisk together canola oil, orange juice, salt, paprika, oregano, onion powder, thyme, and garlic powder. Pour the marinade over the chicken and let it marinate in the refrigerator overnight. When ready to cook, remove the chicken from the marinade and cook on the grill until it reaches an internal temperature of 165ºF.

  • You can use this marinade on any cut of chicken that you prefer – breasts, tenders, thighs, or drumsticks.
  • You can use boneless or bone-in chicken. Just make sure to cook the chicken until it reaches an internal temperature of 165ºF.
  • The key to evenly cooked chicken is to pound the chicken to an even thickness. You want to pound the hump in the chicken. That way you won’t have one cooked end and one dry end. I place the chicken in a ziplock back and whack it a few times with a meat mallet or rolling pin.
  • We call refer to this recipe as fire chicken because it flames up a bit when it first goes on the grill because of the olive oil. To minimize the flames, make sure to take the chicken out of the marinade and transfer to a plate 30 to 60 minutes before grilling.
  • We cook the chicken on a charcoal grill using a charcoal starter. You can see instructions on using a charcoal starter here: https://www.plainchicken.com/grilling-101-how-to-use-charcoal-starter/
  • To cook the chicken without the grill, pan sear the chicken in a skillet over medium-high heat for about 3 or 4 minutes per side. Place the chicken on a baking sheet and bake at 400ºF for an additional 10 minutes. Check the chicken to make sure it has an internal temperature of 165ºF. You DO NOT want pink chicken!
grilled chicken on a platter

What to Serve with Grilled Chicken

I like to let the chicken marinate overnight in the refrigerator. If you don’t have all night, just let it hang out for as long as you can before grilling the chicken. This is one of the juiciest and most tender grilled chicken recipes we make. I absolutely LOVE it. We usually serve this with some potatoes and green beans or a salad. Make this the next time you fire up the grill. I promise you won’t be disappointed!

grilled chicken on a platter

Grilled Orange Chicken

Yield: 6 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Grilled Orange Chicken – seriously THE BEST grilled chicken breast recipe! Chicken marinated overnight in vegetable oil, orange juice, salt, paprika, oregano, onion powder, thyme, and garlic. This chicken is so tender and juicy. Tastes great leftover too!! We always double the recipe! Everyone asks for the recipe! SO YUM! LOVE this easy gluten-free grilled chicken breast recipe! 

Ingredients:

  • 6 boneless skinless chicken breasts
  • 1 cup vegetable or canola oil
  • ½ cup fresh orange juice
  • 1 Tbsp salt
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp onion powder
  • ½ tsp dried thyme leaves crushed
  • 1 tsp garlic powder

Instructions:

  • Whisk together oil, orange juice and all seasonings.
  • Place chicken in a gallon ziplock bag. Lightly pound the chicken with a meat mallet or rolling pin to an even thickness. Pour marinade over chicken.
  • Refrigerate chicken overnight.
  • Remove chicken from marinade and place on a plate or platter at least 30 minutes before grilling.
  • Prepare grill and grill chicken until done, approximately 12 to 15 minutes.

Notes:

  • You can use this marinade on any cut of chicken that you prefer – breasts, tenders, thighs, or drumsticks.
  • You can use boneless or bone-in chicken. Just make sure to cook the chicken until it reaches an internal temperature of 165ºF.
  • The key to evenly cooked chicken is to pound the chicken to an even thickness. You want to pound the hump in the chicken. That way you won’t have one cooked end and one dry end. I place the chicken in a ziplock back and whack it a few times with a meat mallet or rolling pin.
  • We call refer to this recipe as fire chicken because it flames up a bit when it first goes on the grill because of the olive oil. To minimize the flames, make sure to take the chicken out of the marinade and transfer to a plate 30 to 60 minutes before grilling.
  • If you don’t have a grill, you can still make this yummy chicken! My preferred indoor cooking method is a combination of pan searing and finishing off in the oven. Cook the chicken in a skillet over medium-high heat for about 3 or 4 minutes per side. Place the chicken on a baking sheet and bake at 400ºF for an additional 10 minutes. Check the chicken to make sure it has an internal temperature of 165ºF. You DO NOT want pink chicken!
grilled chicken on a platter
chicken in grill pan

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Comments

  1. look under notes, she tells it usually flames up because of oj moisture and to prohibit as much . take out of marinade 30 min before grilling.

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