Orange Grilled Chicken

This post may contain affiliate links.

This Orange Grilled Chicken is sticky, zesty, and loaded with fresh orange flavor. We love to grill this chicken, but it can also be cooked in the oven or air fryer.

---

If you have the time, try to marinate this chicken for at least 12-24 hours in the fridge. This will allow the chicken to absorb all that delicious flavor and become juicy and tender.

---

WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Saucepan

• Microplane/Zester

• Citrus Juicer

• Chicken thighs, bone-in

• Garlic

• Oranges

• Rice vinegar

• Olive oil

• Black pepper

• Honey

• Butter

• Crushed red pepper

• Sesame oil

• Fresh ginger

• Cornstarch

• Salt to taste

• Green onions

---

DIRECTIONS

STEP 1: MARINATE

• Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken.

• Allow to marinate in the refrigerator for 12-24 hours, or at least 30 minutes.

STEP 2: COOK

• Grill the chicken over medium heat for 25-30 minutes, flipping every 5-7 minutes.

• Alternatively, the chicken can be cooked at 425°F in the air fryer for 25 minutes or in the oven for about 35 minutes with a flip halfway through.

• The chicken is done when the internal temperature reaches 170°F.

STEP 3: SAUCE

• When the chicken is finished cooking, preheat a skillet or saucepan over medium heat.

• Sauté the garlic with olive oil just until it starts to brown and get fragrant, then reduce heat to low.

• Quickly add the orange juice so the garlic doesn't burn, then add the black pepper, butter, crushed red pepper, sesame oil, ginger and honey.

• Bring to a slow simmer for 3-5 minutes.

• In a small bowl, combine the cold water and cornstarch until dissolved.

• Add the cornstarch mixture to the rest of the ingredients and mix well.

• Add salt to taste.

• Once the sauce begins to thicken, coat the chicken in the sauce.

• Top the chicken with the orange zest and green onions and serve.

---

---

INGREDIENTS

Makes 4-5 servings

MARINADE

• 3 lbs chicken thighs, bone-in

• 3 cloves garlic, minced

• 1 orange, juiced (about 1/2 C juice)

• 2 TBSP rice vinegar

• 1 tsp salt

• 1/4 C olive oil

ORANGE SAUCE

• 3 cloves garlic, coarsely chopped

• 1 TBSP olive oil

• 1 tsp coarse black pepper

• Zest of 1/2 orange

• 3 medium oranges, juiced (about 1.5 C juice)

• 1/4 C honey

• 2 TBSP butter, unsalted

• 1 tsp crushed red pepper

• 1 tsp sesame oil

• 1 tsp fresh ginger, grated

• 1/2 TBSP cornstarch dissolved in 1/2 TBSP cold water

• Salt to taste (about 1/2 tsp)

For serving: Top with 2 TBSP sliced green onions and 1 tsp orange zest

---

Affiliate links may be included on this page which help generate a small commission (at no additional cost to you). Thanks for your support!