Grilled Orange Ginger Chicken Food

ORANGE GINGER CHICKEN

Steps:

• In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
• Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
• Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
• Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.

ORANGE GINGER GRILLED CHICKEN

Steps:

• Coat grill with cooking spray and preheat for 5 minutes.
• In a small bowl, combine the juice, ginger, marmalade, water, salt and pepper. Mix well to dissolve the orange juice and marmalade.
• Place chicken on grill and cover with the sauce (brush on).
• Grill the chicken 5-7 minutes or until done.
• Serve the chicken with the orange slices.

GRILLED ORANGE CHICKEN BREASTS

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.

ORANGE GINGER CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Season chicken with salt and pepper. Add to bag, a few pieces at a time, and shake to coat. In a large skillet, cook chicken in oil in batches over medium heat until chicken is no longer pink. Remove and keep warm., In the same skillet, combine the remaining ingredients. Bring to a boil, stirring to loosen browned bits from pan; cook and stir until thickened. Return chicken to the pan; heat through. Sprinkle with green onion and sesame seeds if desired.

GRILLED ORANGE CHICKEN ON THE GEORGE FOREMAN GRILL

Steps:

• Chop the orange into pieces.
• Combine all ingredients in a Zip-Loc bag.
• Massage the bag for a few minutes.
• Let marinate in the refrigerator for at least an hour.
• Grill breasts for 4-8 minutes, or until juices run clear.

GRILLED CITRUS-GINGER CHICKEN IN ORANGE SAUCE

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.

ORANGE AND GINGER CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.