Orange Pepper Chicken

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This Orange Pepper Chicken is a sticky, citrusy, grilled chicken coated in a homemade orange and black pepper pan sauce.

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The chicken in this can be cooked any way you like, but we prefer the grill. Once cooked, combine the sauce ingredients in the pan and then coat the chicken in it.

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

• Skillet or Deep pan

• Saucier

• Mixing Bowl

• Microplane/Zester

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DIRECTIONS

STEP 1: MARINADE

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

• Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins.

STEP 2: COOK

• Grill the chicken over medium heat flipping occasionally.

  • Boneless thighs: 12-15 mins

  • Bone-in Wings: 20-25 mins

• Alternatively, the chicken can be cooked at 400°F in the air fryer or oven.

  • Boneless thighs: for 25-30 mins with a flip halfway through.

  • Bone-in Wings: 35-45 mins with a flip halfway through.

• The chicken is done when the internal temperature reaches 175°F.

STEP 3: SAUCE

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

• Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low.

• Quickly add in the orange juice and butter so the garlic doesn’t burn.

• Then add the soy sauce, sesame oil, ginger, and honey.

• Add the chicken to the sauce and simmer on low for about 10 minutes until it begins to thicken, then turn off the heat and add the orange zest and salt to taste.

SAUCE CONSISTENCY

Note this sauce is a sticky glaze, not a super thick sauce. To make it thick, mix together 1 TBSP cornstarch + 2 TBSP cold water in a small bowl, then mix with the sauce at the end. 

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INGREDIENTS

Makes 4-5 servings

MARINADE

• 2 lbs boneless chicken thighs or 2.5-3 lbs bone-in wings

• 3 cloves garlic, minced

• 1 orange, juiced

• 1/2 C soy sauce, low-sodium

• 1 TBSP rice vinegar

• 1 tsp kosher salt

• 1/4 C olive oil

ORANGE PEPPER SAUCE

• Zest of 1 orange

• 2-3 oranges, juiced (about 1 C)

• 1 TBSP black peppercorns, coarsely crushed

• 1 TBSP soy sauce, low-sodium

• 1 tsp sesame oil

• 3 cloves garlic, coarsely chopped

• 3 TBSP butter, unsalted

• 1 tsp fresh ginger, finely grated

• 1/3 C honey

• Salt to taste

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