Marianne Martinez
Grilled orange chicken is a tasty dish that can be cooked in many ways, including pan-grilling. The chicken is marinated in a mixture of orange juice, honey, seasonings, and olive oil, and can be served with a variety of side dishes, such as grilled vegetables, rice, or salad. The key to this dish is the marinade, which requires at least 20 minutes to several hours to permeate the chicken. To pan-grill the chicken, heat oil in a pan over medium-high heat, add the chicken, and cook for several minutes on each side until golden brown. This dish is perfect for a summer evening with friends and family.
Characteristics and Values Table for Pan-Grilled Orange Chicken:
| Characteristics | Values |
|---|---|
| Chicken Parts | Breasts, tenders, thighs, drumsticks |
| Marinade Ingredients | Orange juice, vegetable oil, honey, coconut aminos/soy sauce, salt, paprika, oregano, onion powder, thyme, garlic/garlic powder, ground ginger |
| Marinade Time | 20 minutes to overnight |
| Pan Type | Heavy-bottomed, cast iron, non-stick |
| Oil Type | Vegetable oil, canola oil, olive oil |
| Oil Temperature | 325-350°F |
| Cooking Time | 5-7 minutes on each side |
| Cooking Temperature | Medium-high heat |
| Plating | Large platter with orange wedges, green onions, fresh rosemary |
| Sides | Grilled Zucchini & Squash, Garlic Green Beans, Spicy Roasted Broccoli, Potato Casserole, Baked Beans, Coleslaw |
| Starch | White rice, brown rice, quinoa, cauliflower rice, noodles |
| Freezer-Friendly | Yes, up to a month |
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What You'll Learn
Preparing the marinade
Step 1: Gather Ingredients
Firstly, gather your ingredients. The exact ingredients may vary depending on the recipe you are following, but typically, you will need orange juice, honey, and a variety of seasonings. Some common seasonings include soy sauce or coconut aminos, orange zest, ground ginger, salt, garlic powder, paprika, oregano, onion powder, and thyme. Freshly squeezed orange juice is recommended over store-bought juice for a more intense flavour.
Step 2: Mix the Ingredients
In a small bowl, combine all the ingredients for the marinade. Mix them well until they are fully incorporated and a smooth mixture is formed. You can adjust the quantities of each ingredient to suit your taste preferences. For example, if you prefer a sweeter marinade, you can add a small amount of honey.
Step 3: Prepare the Chicken
While you prepare the marinade, you should also prepare the chicken. Cut the chicken into your desired size. You can use chicken breasts or thighs, with or without the bone. If you are using thicker chicken breasts, consider slicing them horizontally to create thin cutlets, which will cook faster and brown more evenly.
Step 4: Combine Chicken and Marinade
Place the chicken in a container suitable for marinating. A gallon-sized Ziploc bag works well for this purpose, as it allows you to easily coat all the chicken pieces. Pour the prepared marinade over the chicken, ensuring that all pieces are thoroughly coated. You can use tongs or a similar utensil to help distribute the marinade evenly.
Step 5: Refrigerate and Marinate
Once the chicken is coated, place the container in the refrigerator. Allow the chicken to marinate for several hours or even overnight. The longer the chicken sits in the marinade, the more intense the flavour will be. Aim for at least 8 to 12 hours if possible, but even 30 minutes will impart some flavour. Remember to remove the chicken from the marinade about 30 to 60 minutes before grilling to bring it closer to room temperature.
By following these steps, you will have a delicious marinade that will infuse your chicken with a wonderful orange flavour. Remember that the key to a successful marinade is giving it enough time to work its magic, so be patient, and your pan-grilled orange chicken will be a tasty treat!
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Marinating the chicken
Choosing the Right Cut of Chicken:
Start by selecting the right cut of chicken for your orange chicken. Boneless and skinless chicken breasts or thighs are popular choices, but you can also use bone-in chicken or chicken tenders. If you opt for thicker chicken breasts, consider slicing them horizontally into thin cutlets to promote even cooking and better browning.
Preparing the Marinade:
The key ingredients in the marinade are orange juice, providing a citrusy zing, and honey, adding a touch of sweetness. To enhance the orange flavour, include orange zest in your marinade. Additionally, you can season the marinade with ground ginger, salt, garlic powder, paprika, oregano, onion powder, and thyme to create a savoury and aromatic blend. For a more robust flavour, you can also add soy sauce or coconut aminos to the mix. Don't forget to whisk in some oil, such as canola or olive oil, to help the marinade cling to the chicken and promote browning during cooking.
Place your chicken pieces in a large bowl or a gallon-sized Ziploc bag. Pour the prepared marinade over the chicken, ensuring that all pieces are well-coated. Cover the bowl or seal the bag, and place it in the refrigerator. For the best results, let the chicken marinate for at least 20 minutes, but preferably overnight or for 8 to 12 hours, to allow the flavours to truly penetrate the meat. The longer it sits, the more intense the flavour will be.
Pre-Grilling Steps:
Before grilling, remove the chicken from the marinade and let it rest at room temperature for 30 to 60 minutes. This step helps reduce the flare-ups caused by the olive oil in the marinade. Blotting the chicken with a paper towel before grilling can also help minimise excess oil and flare-ups.
Remember, the marinating process is a crucial flavour-building step in pan-grilled orange chicken. The longer you allow the chicken to marinate, the more pronounced the orange and spice flavours will be in the final dish.
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Pan grilling the chicken
Pan-grilling orange chicken is a tasty and easy way to cook this classic dish. It is a great method if you don't have an outdoor grill, but still want those charred, summery flavours.
Firstly, prepare your chicken. You can use chicken breasts or thighs, but if you are using breasts, it is recommended to slice them horizontally to create thin cutlets. This helps the chicken cook faster and brown more evenly. You can use boneless or bone-in chicken, but remember that cooking times may increase with bone-in chicken. Place the chicken in a bowl and add your chosen marinade. A typical marinade for orange chicken consists of orange juice, olive oil, and seasonings such as salt, paprika, oregano, onion powder, thyme, and garlic powder. You can also add a little honey for extra sweetness. Allow the chicken to marinate for at least 20 minutes, but preferably overnight for maximum flavour and tenderness.
When you are ready to cook the chicken, heat a skillet or heavy-bottomed pan on medium-high heat. You can use either vegetable oil or olive oil for this. Olive oil will give a more authentic grilled flavour, but it may flame up when the chicken first goes into the pan. To minimise this, take the chicken out of the marinade and place it on a plate for 30-60 minutes before cooking. Carefully place the chicken in the hot pan and cook for 3-5 minutes on each side, until golden brown. The exact cooking time will depend on the thickness of your chicken, so adjust accordingly.
Once the chicken is cooked, you can serve it as it is, or toss it in an orange sauce and garnish with orange zest, sesame seeds, and green onions. Alternatively, you can finish the chicken in the oven for a further 10 minutes at 400°F to ensure it is cooked through.
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Making the sauce
To make the sauce for orange chicken, you will need orange juice, soy sauce, olive oil, and corn starch. Some recipes also call for barbecue sauce, brown sugar, and coconut aminos or soy sauce. You can also add red pepper flakes or red chilli flakes to the sauce for an extra kick.
First, cut three boneless, skinless chicken breasts into bite-sized pieces. You can also use chicken thighs, tenders, or drumsticks if you prefer. Place the chicken pieces in a large bowl and coat them with cornstarch or flour. Next, heat vegetable oil or canola oil in a large pan over medium-high heat. Carefully add the coated chicken pieces to the hot oil and spread them apart, allowing them to fry for about 5-6 minutes on each side until they develop a golden crust. Remove the fried chicken from the pan and set aside.
In the same pan, pour in the sauce ingredients and whisk them together until smooth. Cook the sauce over medium heat, stirring consistently, until it bubbles and thickens, which should take about 2-3 minutes. You can also cook the sauce separately in a small saucepan over medium heat.
Finally, toss the fried chicken pieces back into the pan and coat them with the sauce. Serve the orange chicken with your choice of sides, such as rice, noodles, quinoa, or cauliflower rice. Garnish with orange zest, sesame seeds, and sliced green onions for added flavour and presentation.
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Serving suggestions
There are many ways to serve pan-grilled orange chicken. You can serve it on a platter with orange wedges, garnished with orange zest, sesame seeds, and green onions. It can also be served on a bed of rice, noodles, quinoa, or cauliflower rice. If you're looking for a low-carb option, you can serve the chicken on skewers as kabobs.
For a refreshing summer meal, pair it with grilled zucchini, squash, garlic green beans, or spicy roasted broccoli. It also goes well with salads, such as a blueberry citrus spinach salad or strawberry goat cheese salad. If you're looking for a carb option, white or brown rice, or roasted potatoes are great choices.
For a heartier meal, serve the chicken with potato casserole, baked beans, or coleslaw. If you're in the mood for something more exotic, try it with bok choy, garlic bok choy, choy sum, gai lan, or stir-fried snow pea leaves.
For a gluten-free option, wrap the chicken in a tortilla with some salad or enjoy it as a sandwich. You can also pair it with other proteins like Mongolian beef, honey walnut shrimp, or tofu.
Lastly, don't forget that leftovers are excellent! Reheat and enjoy your pan-grilled orange chicken again the next day.
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