Grilled Asian Orange Chicken is marinated in an orange infused salty, sweet, and slightly spicy sauce and grilled to perfection. It can be served along rice, with a salad, and with your favorite vegetables.
With our summer looking a little different than it normally has, I have decided on creating a summer bucket list that includes some random things like: become a better golfer and biking once a week to our downtown ice cream parlor. Also at the top of my bucket list, cooking simple and summery dinners like this Grilled Asian Orange Chicken to enjoy on our deck!
I love a delicious grilled chicken recipe, and during the summer, they are an absolute must! A few of our favorites include Rosemary Balsamic Chicken or Grilled Chicken Shawarma Bowls. This new Asian Chicken is now being added to our summer grilling rotation!
How to make Grilled Asian Orange Chicken:
Gather up these simple ingredients:
- chicken breast
- tamari sauce or coconut aminos
- rice vinegar
- curry powder
- crushed red pepper (optional)
We use fresh orange juice, orange zest, tamari soy sauce, honey, rice vinegar, garlic, curry powder, and crushed red pepper for the simple marinade. Shake it up in a container and marinate the chicken for as long as 8 hours, and as little as 20 minutes.
When you transfer to the grill, be sure to reserve the marinade. While chicken is grilling, you will boil the marinade for at least3 minutes. The sauce will thicken and be ready to drizzle over the chicken!
This amazing dinner tastes best alongside vegetables, a salad, rice, cauliflower rice, or inside a wrap.
Grilled Asian Orange Chicken
- 1/4 cup Tamari soy sauce or coconut aminos
- 1-3 tbsp honey*
- 1 tbsp rice vinegar
- Juice of 1 orange or 1/4 cup orange juice
- 1 tbsp orange zest
- 4 cloves of garlic
- 1/2 tsp crushed red pepper
- 1/2 tsp curry powder
- 4 large chicken breasts
For the marinade: Combine all the ingredients except the chicken in small bowl and whisk together.
Place marinade into a large ziploc bag or container with a lid, and add the chicken. Marinade for as little as 15 minutes or as long as 8 hours.
Prepare your grill, and once heated, place the chicken breasts on the grill. Reserve the marinade.
While the chicken is grilling, place marinade into a small saucepan and boil for about 2-3minutes (sauce will be reduced and thickened).
Grill chicken for 5-8 minutes per side or until the inside is no longer pink.
Drizzle sauce on top of each breast.
*If using coconut aminos, use only 1 tbsp honey. If using soy sauce or GF Tamari, use 3 tbsp honey.