Barbecue Orange Chicken
This is a quick and delicious marinade for barbecue chicken with soy sauce, orange juice and garlic. Make it in the morning and forget about it all day! Also good with pork and beef.
Ingredients
Serves: 2
- 1/4 cup (65ml) orange juice
- 1/4 cup (65ml) soy sauce
- 2 cloves fresh garlic, minced
- 2 bone-in chicken breasts, with skin
Directions
Preparation:2min ›
Cook:25min ›
Extra time:2hours marinating ›
Ready in:2hours27min
- In a medium bowl, mix together orange juice, soy sauce and garlic. Place chicken in bowl and coat well with marinade. Cover and refrigerate at least 2 hours.
- Preheat the barbecue to medium heat and lightly oil grate.
- Place chicken on barbecue, and cook, turning occasionally, about 25 minutes.
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Reviews and Ratings
Global Ratings:
(36)
Reviews in English (26)
This chicken had terrific flavor. I added a little fresh grated ginger (maybe 1/4 tsp?), blk pepper and about 1 tsp garlic powder (didn't have fresh). I don't measure seasonings very well, just sorta eyeball it. I marinaded this for about four hours, using boneless, skinless breasts. I put this in a glass dish with about 1/2 the marinade sauce and baked at 400 deg F for about 30 min (int temp 180 deg). This came out SUPER tender and juicy. I will definitely make this again, and probably try it with pork chops or tenderloin. The ginger really added a nice flavor. Thanks for the suggestions! - 07 Apr 2008 (Review from Allrecipes USA and Canada)
This marinade is amazing! I've made a few times with both chicken and pork tenderloin. Two hours just isn't enough time to marinate the meat for, overnight is best but from breakfast will do. I've even served this to guests with rave reviews. Thanks for the great recipe. - 29 Jun 2005 (Review from Allrecipes USA and Canada)
Very tasty, though changed it. I used 1/2 cup un-diluted frozen orange juice concentrate, and 1 can of beef stock. I then added my mined garlic, and a little crushed ginger. I marinated chicken in it all day, and then baked it in the oven, in the marinade. Served it over rice. Great and so easy! - 05 May 2006 (Review from Allrecipes USA and Canada)
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