Grilled Orange Chicken Recipe

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Most Helpful Positive Review

Jan 25, 2008

Being that I don't have a grill, I just baked the chicken in our oven covered in some tinfoil instead. Cooked for 15 minutes on each side at 350F covered, then 20-30 minutes uncovered at 400F so the skin would get nice and crispy. Every time I opened the oven I placed a little more sauce on the chicken. The room smelt nice and orangey and the chicken came out tasting great. Will be making again soon.

—TheDormChef

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Most Helpful Critical Review

Aug 18, 2008

Perhaps I did something wrong...I followed the recipe. Just the smell of the balsamic mixture was horrible. I thought it'd taste better when done but it didn't. All I tasted was vinegar. No orange flavor what so ever. I even made an orange sauce out of more marmalade, fresh oranges and orange juice and soaked chicken in it, nothing could get rid of that horrible vinegar taste. Will never do this again.

—JONESY1

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95 Ratings

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Jun 25, 2006

How can something so easy taste so great? Thank you kitchenking1 for a new favorite. I substituted 1 tbsp. fresh sage for rubbed and green onion tops for chives because that is what was handy. I salted and peppered the chicken before printing and checking the recipe, learning that it called for garlic salt. So I added a crushed garlic clove to the glaze. The chicken was heavenly and I dipped every bite in glaze! Wow. Next time I may need more glaze. :o) My husband is crazy for ginger so I may try ginger marmalade some time. Thanks again.

—alvor

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Jul 04, 2006

The flavor is really good, however I think the cooking time is way too long. I cut it down almost by half and the breasts were still a bit tough.

—LynnInHK

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Jun 23, 2006

Also works great on the George Foreman grill, just leave the lid open to cook with the sauce brushed on and reduce the cooking times.

—LADYSLEW

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Jun 22, 2006

I found this quite easy to make and it turned out great. If you are cooking for less than 4 though definitely cut back on how much your putting in the sauce.

—Lucas

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Feb 18, 2010

I made this for my family(2,8,12 plus husband and I) Everyone really liked it. I made this in the oven as it is winter and didn't want to BBQ. A hint for those who don't know much about Balsamic Vinegar...depending on how old and how long it is aged for will change the flavour of the vinegar. The old and longer aged ones cost more and will have a VERY pungent flavour. Please adjust your recipe or you will be disappointed by the overwhelming Balsamic aroma and taste. If you are in doubt add less the first time.

—BlessedMom

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Oct 01, 2012

Wow - great combination of flavors! I used boneless chicken breasts and opted for white wine vinegar vs. balsamic. Since I didn't have garlic salt on hand I used minced garlic and a little salt. I didn't bother cooking the marinade but rather thew everything into a ziploc bag and let it marinate all day. The result was a moist, tender grilled chicken with a nice sweet orange flavor. Thanks KitchenKing!

—Jillian

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Nutrition

Calories
597 kcal
30%

Carbohydrates
29.2 g
9%

Cholesterol
146 mg
49%

Fat
32.5 g
50%

Fiber
0.4 g
2%

Protein
46.2 g
92%

Sodium
393 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Orange Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 597
Calories from Fat: 292

% Daily Value *
Total Fat 32.5g 50 %
** Saturated Fat 8.1g 41 %
Cholesterol 146mg 49 %
Sodium 393mg 16 %
Potassium 440mg 12 %
Total Carbohydrates 29.2g 9 %
Dietary Fiber 0.4g 2 %
Protein 46.2g 92 %
** Sugars 26.2g
Vitamin A 5 %
Vitamin C 5 %
Calcium 6 %
Iron 27 %
** Thiamin 11 %
** Niacin 110 %
** Vitamin B6 44 %
** Magnesium 15 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.