Grilled Asian Orange Chicken
Author: 
Recipe type: Main Course
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This Asian orange chicken is light, but bold in flavor. The secret is in the marinade. The orange citrus goes perfect with the flavors of the Orient.
Go Get This Stuff
  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • Juice of 3 large oranges (about 1/2 cup)
  • 2 cloves garlic, finely minced
  • Zest of 1 large orange (about 1 tablespoon)
  • 1 cup chicken broth
  • 1/4 cup seasoned rice wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons chopped green onions
  • 1 tablespoon sesame oil
  • 1 teaspoon Sriracha hot sauce, or more to taste (optional)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon Chinese 5-spice powder
  • 2 tablespoons corn starch
  • 6 bamboo skewers, or more as needed. Soak in water for 30 minutes prior to use.
  • Prepared white or brown rice
  • chopped green onions and sesame seeds, for garnish (optional)
Then Do This
  1. To make the marinade, combine all ingredients except the chicken and corn starch. Mix until well blended.
  2. Remove 1 cup of the mixture and place in refrigerator for later use.
  3. Thread chicken pieces onto the bamboo skewers.
  4. Arrange the skewers in a nonreactive baking dish. Pour marinating mixture over the meat. Cover and refrigerate. Allow to marinate at least 4 hours and up 10 hours. Turn skewers a couple of times to assure the meat marinates evenly.
  5. When ready to cook, prepare a grill for direct cooking using medium-high heat.
  6. Remove chicken from baking dish and discard marinade.
  7. In a small mixing bowl, combine corn starch with 2 tablespoons water. Pour reserved marinade into a medium saucepan and bring to a boil over medium heat while stirring frequently. Reduce heat and slowly whisk in the corn starch mixture. Continue to cook until sauce thickens, about 2 minutes. Lower heat just enough to keep sauce warm.
  8. This is a good time to prepare the rice and keep warm.
  9. Place chicken on a clean and well oiled grill grate. While turning occasionally, cook for 10 to 15 minutes or until chicken is golden brown and cooked through.
  10. Remove chicken from grill and slide chicken off the skewers and into the saucepan of thickened marinade sauce. Slightly stir until pieces are well coated.
  11. Using a slotted spoon, serve chicken over individual servings of rice. Garnish with green onions and sesame seeds. Serve with remaining sauce on the side.
Notes
Skewers can also be served as is on a bed of rice with a ladle of sauce drizzled over them.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/grilled-asian-orange-chicken/