Grilled Orange Chicken
Grilled Orange Chicken is one of our favorite recipes for busy weeknights. Tender and juicy chicken thighs with a sticky-sweet orange sauce that will have you coming back for more.
If you love the Asian take-out orange chicken, this recipe is going to be your new favorite. The grilled chicken has a smoky kick and the sticky orange glaze is the perfect compliment to the tender and juicy chicken.
Ingredients for Grilled Orange Chicken
- Chicken Thighs – Boneless, skinless or any cut of chicken that you prefer.
- Olive Oil
- Out Grilling Sweet BBQ Rub or our Best Dry Rub
For the Orange Sauce
- Orange Juice
- Orange Marmalade
- Soy Sauce
- Rice Vinegar
- Sugar
- Cornstarch
- Granulated Garlic
- Ground Ginger
- Kosher Salt
For Serving
- Cooked Rice
- Toasted Sesame Seeds for garnish – optional
- Fresh Cilantro – optional for garnish
Step-By-Step Directions for Orange Chicken on the Grill
- Pat chicken dry with paper towels and place on a rimmed baking sheet in a single layer. Drizzle with olive oil and sprinkle with rub.
- Roll the chicken thighs up and place seam side down. Drizzle with olive oil and sprinkle the outside with more rub.
- Prepare a grill fire to 350° using hickory or oak chunks for smoke flavor.
- Meanwhile, make the orange sauce by combining the orange juice, orange marmalade, soy sauce, rice vinegar, sugar and spices in a saucepan.
- Cook over medium heat, whisking until well combined. Bring the mixture to a low boil, whisking continually until sauce is thickened. Remove from heat and set aside.
- Pour half of the sauce into a bowl for glazing the chicken and reserve the other half for serving.
- Place chicken onto the hot grill over indirect fire. Cook with the grill closed about 10 minutes.
- Brush chicken with orange sauce in a thick layer. Close the grill and continue to cook, basting every 5 minutes until chicken reaches 165° using a digital meat thermometer.
- Remove chicken from the grill and garnish with toasted sesame seeds and cilantro if desired.
- Serve chicken over cooked rice with additional sauce if desired.
Recipe Notes
- Storage: Store leftover orange sauce in an airtight container in the refrigerator up to 1 week. Store leftover grilled chicken in another airtight container in the refrigerator 3-4 days.
- Reheat: Slice chicken and place in a skillet with additional orange sauce and cook over medium heat, stirring until heated through.
- Variations: Add chili flakes for a spicy kick. If you aren’t a fan of ginger, you can leave it out. If you don’t have rice vinegar, substitute white vinegar.
More Grilled Chicken Recipes You Will Love
- Grilled Asian Chicken is a delicious dinner with a tasty Asian-inspired sesame sauce that is quick and easy to make.
- Chicken Teriyaki Skewers are great for entertaining guests or a great addition to any weekend cookout.
- Hot Honey Boneless Wings will be the star of the show at your next cookout or game day get together! Made with boneless chicken thighs for an easy recipe that everyone loves.
Grilled Orange Chicken is the weeknight dinner that you’ve been looking for. It is easy and full of amazing flavors that the whole family will love.
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Grilled Orange Chicken
Grilled Orange Chicken is one of our favorite recipes for busy weeknights. Tender and juicy chicken thighs with a sticky-sweet orange sauce that will have you coming back for more.
Servings: 6
Calories: 713kcal
Ingredients
- 8 chicken thighs boneless, skinless
- ¼ cup olive oil extra virgin
- ¼ cup Out Grilling Sweet BBQ Rub or favorite dry rub grilling season
Orange Sauce
- 1 ½ cups orange juice
- ⅓ cup orange marmalade
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- ¾ cup granulated sugar
- 1 ½ tablespoons corn starch
- 1 teaspoon granulated garlic
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For Serving
- 3 cups cooked rice
- 1 tablespoon toasted sesame seeds optional garnish
- 2 tablespoons fresh cilantro chopped, optional garnish
Instructions
- Pat chicken dry with paper towels and place on a rimmed baking sheet in a single layer. Drizzle with olive oil and sprinkle with rub.
- Roll the chicken thighs up from the short side and place seam side down. Drizzle with olive oil and sprinkle the outside with more rub.
- Prepare a grill fire to 350° using hickory or oak chunks for smoke flavor.
- Meanwhile, make the orange sauce by combining the orange juice, orange marmalade, soy sauce, rice vinegar, sugar and spices in a saucepan.
- Cook over medium heat, whisking until well combined. Bring the mixture to a low boil, whisking continually until sauce is thickened. Remove from heat and set aside. Pour half of the sauce into a bowl for glazing the chicken and reserve the other half for serving.
- Place chicken onto the hot grill over indirect fire. Cook with the grill closed about 10 minutes.
- Brush chicken with orange sauce in a thick layer. Close the grill and continue to cook, basting every 5 minutes until chicken reaches 165° using a digital meat thermometer.
- Remove chicken from the grill and garnish with toasted sesame seeds and cilantro if desired.
- Serve chicken over cooked rice with additional sauce if desired.
Notes
- Storage: Store leftover orange sauce in an airtight container in the refrigerator up to 1 week. Store leftover grilled chicken in another airtight container in the refrigerator 3-4 days.
- Reheat: Slice chicken and place in a skillet with additional orange sauce and cook over medium heat, stirring until heated through.
- Variations: Add chili flakes for a spicy kick. If you aren’t a fan of ginger, you can leave it out. If you don’t have rice vinegar, substitute white vinegar.
Nutrition
Serving: 1g | Calories: 713kcal | Carbohydrates: 71g | Protein: 29g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 729mg | Potassium: 521mg | Fiber: 1g | Sugar: 41g | Vitamin A: 338IU | Vitamin C: 32mg | Calcium: 79mg | Iron: 3mg
