Grilled Spicy Orange Bbq Chicken Breasts Recipes

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

GRILLED ORANGE BBQ CHICKEN

Steps:

• Whisk together orange juice, brown sugar and BBQ sauce.
• Place chicken in a gallon ziplock bag. Pour marinade over chicken. Seal bag and refrigerate 2 to 4 hours.
• Remove chicken from marinade. Grill until done, 8 to 10 minutes.
• Brush chicken on both sides with additional BBQ sauce before removing from grill, if desired.

GRILLED SPICY ORANGE-BBQ CHICKEN BREASTS

Steps:

• Grate zest from 1 orange, then juice orange. Mix zest and juice with barbecue sauce and Sriracha sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
• Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the remaining barbecue sauce mixture.
• Grill chicken 5 min.; turn. Add remaining orange slices to grill. Cook 15 to 20 min. or until chicken is done (165ºF), turning chicken and oranges occasionally and brushing with remaining sauce.
• Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.

GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SPICY BARBECUED CHICKEN

Steps:

• In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat., In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil., Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.

SWEET AND SPICY GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

GRILLED CHICKEN BREASTS (SPICY ORANGE)

Steps:

• Mix first three ingredients, for rub on chicken.
• Dip the chicken breasts in the orange juice and then put the rub on each chicken breasts. Set aside
• Prepare grill. Grill chicken about 3 minutes on each side or until done.
• Put 2 orange slices on each chicken breasts and any orange that is left squeeze on breasts. Serve hot!!!

GRILLED ORANGE CHICKEN BREASTS

Steps:

• Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
• Add the chicken then turn to coat well.
• Seal and refrigerate 1-2 hours.
• Drain and discard marinade.
• Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

GRILLED BBQ CHICKEN BREASTS

Steps:

• Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
• Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.