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grilled chicken a l' orange

(8 ratings)
oldblock avatar
Blue Ribbon Recipe by
Chip Burrus
@oldblock
Glen Dale, WV

I tend to go heavy on the cumin (in almost every recipe). It's so smoky all by itself and really adds something special to grilled meat. I add it to recipes whenever I can.

Blue Ribbon Recipe

This grilled chicken is sweet, savory, and oh so delicious. The sweet and tangy sauce over warm, freshly grilled juicy chicken breasts is wonderful. Add a fresh vegetable as a side for the perfect summer dinner.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 4 serving(s)
prep time 1 Hr 15 Min
cook time 10 Min
method Grill

Ingredients For grilled chicken a l' orange

  • 1
    orange, grated zest only (about 1 Tbsp)
  • 1 md
    orange, about 1/3 cup juice
  • 1 tsp
    dry mustard
  • 1 pinch
    cumin
  • 1/3 c
    olive oil
  • 2 Tbsp
    red wine vinegar (optional)
  • 4
    boneless, skinless chicken breasts
  • SAUCE
  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
    butter
  • 1/4 tsp
    cinnamon
  • 1/2 Tbsp
    granulated sugar
  • 1/4 tsp
    dry mustard
  • 2 Tbsp
    red wine vinegar
  • 1 c
    orange juice

How To Make grilled chicken a l' orange

  • Marinade ingredients in a baking dish.
    1
    In a 9x13 dish make the marinade by combining the first 6 ingredients; orange zest, orange juice, mustard, cumin, if using, and vinegar.
  • Flattening the chicken breasts between plastic wrap.
    2
    Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it. Spread another sheet of plastic wrap over the chicken breasts. With the flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
  • Chicken breasts placed in marinade.
    3
    Remove plastic wrap and place chicken in marinade.
  • Chicken marinating in the fridge.
    4
    Cover and allow to marinate 30 minutes to 1 hour. When you are ready to cook the chicken, preheat the grill.
  • Cooking butter and flour in a skillet.
    5
    Then prepare the sauce. In a wide skillet, melt the butter over low heat and stir in the flour. Cook this roux over low heat for a minute or two, until it bubbles.
  • Sugar, cinnamon, mustard, and vinegar added to skillet.
    6
    Add the sugar, cinnamon, mustard, and vinegar. Stir until well combined.
  • Orange juice whisked in.
    7
    Whisk in the orange juice. Bring the heat up to medium and stir until thickened.
  • Keeping sauce warm on the stove.
    8
    Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
  • Grilling the chicken breasts.
    9
    Grill the chicken just until cooked through, 3 to 5 minutes per side.
  • Orange chicken on a plate with asparagus.
    10
    When serving, place the grilled chicken on a heated platter, pour some of the sauce over it, and pass the rest of the sauce. Serves 4.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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