Orange Grilled Chicken With Herbs Food

GRILLED ORANGE HERB CHICKEN

Steps:

• Rinse and pat dry the chicken breasts.
• Place all marinade ingredients in a medium bowl and stir.
• Add the chicken breasts to the bowl, poke through the chicken with a fork so as let the marinade seep in and stir well to coat. You can keep in the fridge for a couple hours until ready to grill but it is not necessary. You can proceed to the next step.
• If you want to grill it on your stove top:
• Use a non-stick grill pan like the one in the photo below and preheat over a high flame until nice and hot, before proceeding. Do not add any oil!
• Place the marinaded chicken breasts on the Grill pan and grill on each side for 6-7 minutes each (do not fuss with it-- just let it grill on each side and only turn it once!). Discard extra marinade.
• If your chicken breast is very thick and it's still not cooked through after the allotted time, you can turn off the stove with the chicken still in the pan,and cover it for an additional 5-8 minutes, before slicing. It will keep all the juices and be perfectly tender and cooked through that way!
• if you want to use your BBQ grill:
• Prepare your gas grill for direct cooking over high heat (450-550 F).
• Place the coated chicken breasts on top of the grill (reserve some of the marinade) and close the lid. Set the timer to 5 minutes.
• When the timer goes off, turn the chicken over using a long-handled grill metal spatula, pour the remaining marinade on top and close the lid again. Set the timer for 5 minutes.
• When the timer goes off, remove the chicken from the grill.
• Using a sharp knife, cut each breast in ¼ inch slices at an angle.

STICKY HONEY ORANGE GRILLED CHICKEN

Steps:

• In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
• Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
• Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
• Preheat a grill over medium-high heat to about 400 degrees.
• While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
• Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
• Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
• Serve warm with reserved glaze, garnished with parsley if desired.
• Recipe source: adapted slightly from the Neely's

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

ORANGE-GRILLED CHICKEN WITH HERBS

Steps:

• Combine the first 5 ingredients in a small bowl to make the herb mixture.
• Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached.
• Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source.
• On a gas grill, set the heat to high.
• Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl.
• Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through.
• Remove the skin before eating.