Reviewed: Nov. 12, 2009

I made this with some stir fry and spaghetti and it tasted awesome. It was very orangy...

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Sally

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Reviewed: Mar. 5, 2009

Took another reviewer's advice and boiled the marinade to make a sauce. Would have been 2 stars without the sauce as the chicken was rather bland. Next time I have a craving for orangey sweet chicken, I'll make Rosemary Chicken with Orange-Maple Glaze from this site instead.

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icookstuff

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Reviewed: Oct. 31, 2008

Great flavor! I sub'd orange concentrate for the juice and zest & fresh basil instead of dried but still great! Very moist. Favorable reviews from the whole family - We'll be having this again soon!

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Okiemist

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 5, 2008

Used this for chicken kabobs, and it made the chunks very moist and tender. All I could taste was orange though, so I'm not sure what the point of the parsley and basil is. Will have to tweak it a bit more, maybe with garlic and grated onion.

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LoveNCyprus

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Aug. 24, 2008

This marinade was really delicious, but I made in the oven, and cooked it for half hour in 400 degree oven. I also had some Spicy Tangy Orange sauce on hand,and I put a little but of that on the chicken while it cooked.

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apottsluv2cook

Cooking Level: Intermediate

Living In: Tinton Falls, New Jersey, USA

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Reviewed: Jun. 18, 2008

This is one of the best chicken recipes I have tried from this website. I squeezed fresh oranges instead of the bottled kind. I doubled my marinade, then reduced it down to make a sauce. Taste even better with the sauce on top. This went right into my cookbook.

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Pamela

Cooking Level: Expert

Home Town: Fairless Hills, Pennsylvania, USA

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Reviewed: Aug. 7, 2007

This was excellent. I used less oil and I also added a clove of garlic. I used orange concentrate like other people suggested. I also marinated for 2 days.

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christy

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Reviewed: Jul. 28, 2007

Great recipe - used fresh basil a bit extra zest and added a pinch of paprika & red pepper flakes, and substtd. ex.vir.olive oil for veg oil - nice! Also great on fish, like tilapia!

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schatzi

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 28, 2007

Next time I would double the marinade and then cook the remainder for a sauce. I served it with rice and cauliflower so everything was a bit dry though the flavour of the chicken was very good if you like sweet meat.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Jul. 20, 2007

This chicken was delicious!! I used fresh basil instead of dried, and used fresh orange juice. I probably could have had it marinade longer, but it was still good. My grill wasn't working so I cooked in a pan on the stove and it got a gorgeous golden color! Thanks for this yummy recipe I will definitly make again! :]

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Chef in the Making

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2006

Loved the combo of ingredients, but desired a stronger flavor. Made it for a freezer meal swap and everybody liked it. I am going to take the recommmendation of a reviewer to use orange juice concentrate and fresh basil....and I love the idea of boiling down the marinate to make a glaze....I think those recommendations are exactly what it needs. I did like it enough to stick with it...I plan to make 3 batches to put in freezer storage bags tonight....easy pre-made meals to take camping!

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Co-opSwapper

Cooking Level: Beginning

Home Town: Zionsville, Pennsylvania, USA

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Reviewed: Jun. 21, 2006

Ok, everbody ate it, nobody loved it.

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Sheena

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Reviewed: Apr. 17, 2006

We thought this was just o.k. Because our dinner plans got interrupted, the chicken marinated for two days. Don't know if that had anything to do with it but all I could really taste was the oil and the basil. Barely noticed the orange flavor and didn't taste the honey at all. I think next time I would use orange juice concentrate and maybe a little more honey.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 26, 2005

This is an awesom recipe. With winter on the way I will try baking instead of grilling. I know it will be just as good.

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veruga1

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Reviewed: Oct. 15, 2005

Very moist and tasty. The light orange flavor is very refreshing.

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BCHARLES

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Reviewed: Oct. 2, 2005

Very simple and very good.

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BN61079

Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA

Living In: Milford, Massachusetts, USA

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Reviewed: Sep. 15, 2005

This is very good...nice light flavor, easy marinade to make! We'll eat it again...nice change.

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Q

Cooking Level: Beginning

Home Town: Costa Mesa, California, USA

Living In: Laguna Hills, California, USA

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Reviewed: Jul. 25, 2005

A perfect meal for summertime. I used more orange zest than the recipe called for, and I squeezed fresh oranges for the juice. This gave the recipe a punch of orange flavor. I also baked it at 350 degrees for 30 minutes. So moist and tender! FYI: I just purchased a microplaner for zesting oranges, lemons, etc. - - what a fabulous tool. Gives you all the zest and essentials oils that recipes call for.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 2, 2005

Awesome, no changes necessary, but I do like a stronger basil flavor. Alternative for a stronger orange is to use 1/4 cup of frozen orange juice concentrate. Yum.

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STEPHMIT

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Reviewed: May 17, 2005

This was a very good recipe. The chicken was nice and juicy very flavorful. The only thing I will do differently is cut down on the orange, a little too much.

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