Orange Molasses Grilled Chicken Recipes

STICKY HONEY ORANGE GRILLED CHICKEN

Steps:

• In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
• Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
• Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
• Preheat a grill over medium-high heat to about 400 degrees.
• While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
• Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
• Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
• Serve warm with reserved glaze, garnished with parsley if desired.
• Recipe source: adapted slightly from the Neely's

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.

ORANGE CHICKEN MARINADE

Steps:

• In a medium mixing bowl or large measuring cup, whisk together the orange juice, soy sauce, and honey.
• Place the chicken pieces in a ziptop bag, pour in the marinade, then tightly seal the bag, removing as much air as possible. Turn and lightly squish the bag to coat the chicken. Set the bag in a shallow baking dish (to protect from leaks), then let marinate at room temperature for at least 30 minutes or place in the refrigerator to refrigerate longer or overnight. If using wooden skewers, soak the skewers in water for at least 1 hour prior to grilling.
• Preheat an outdoor grill to medium high, about 425 degrees F, or an indoor grill pan to medium high. Slice one of the oranges into thin, 1/4-inch-thick rounds, then cut the rounds in half. Cut the onion and bell pepper into 3/4-inch-thick chunks. Slice the second orange in half and set the two halves aside.
• Thread the chicken pieces, onion, bell pepper, and orange slices onto skewers, alternating each ingredient. When adding the orange slices, fold each slice in half and thread the skewer through both layers.
• Generously oil the grill, then place the skewers on the grill. Cover and let cook until the chicken is fully cooked and no longer pink in the center, about 6 to 8 minutes, turning the chicken once or twice throughout so that it cooks evenly. Remove to a plate, season with kosher salt and black pepper, and cover to keep warm.
• Place the cut sides of the remaining orange halves on the grates and cook for 2 to 4 minutes, until nicely charred. Do not move them during the first 2 minutes to ensure the flesh does not tear. Let cool slightly, then squeeze over the chicken skewers. Sprinkle the skewers with fresh cilantro and serve warm.

STICKY GRILLED CHICKEN

Steps:

• Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
• Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
• Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
• Squeeze the oranges until you have 3 cups of juice.
• In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
• Boil until you have only about a half cup of thick glaze.
• This takes 10-15 minutes.
• Set half the glaze aside in a separate container for serving with the chicken.
• Place the chicken breast halves on the baking sheet and season with salt and pepper.
• Brush with glaze.
• Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
• Serve chicken hot with reserved glaze.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400°.
• Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.
• Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.
• Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.

ORANGE-MOLASSES GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees. Squeeze oranges to yield 3 cups of juice. In a large skillet, combine juice, vinegar, and molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup, 10 to 15 minutes. Reserve half the glaze for serving.
• Place chicken on a rimmed baking sheet lined with aluminum foil. Season generously with salt and pepper, and brush with glaze.
• Bake chicken, brushing with glaze twice, until juices run clear when pierced, 35 to 40 minutes. Serve hot with reserved glaze.