Description
Juicy Blackstone orange chicken made with tender chicken thighs cooked on a griddle and coated in a sweet, tangy homemade orange sauce with peppers and onions.
Ingredients
- 3 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 1–2 tablespoons avocado oil
- Salt to taste
- Black pepper to taste
- 1/2 cup white sugar
- 2 tablespoons orange marmalade
- 1/2 teaspoon minced fresh ginger
- 1 cup orange juice
- 1/2 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1/2 small onion, chopped
- 1 large bell pepper, chopped
- 1/2 medium orange, thinly sliced
- Cooked white rice for serving
- Sliced green onions for garnish
Instructions
1. Trim excess fat from the chicken thighs and cut them into bite-sized chunks.
2. Place the chicken in a large bowl with avocado oil, salt, and black pepper. Toss until evenly coated.
3. Preheat a Blackstone griddle to about 375–400°F.
4. In a small saucepan set on the griddle, combine the sugar, orange marmalade, minced ginger, orange juice, red pepper flakes, soy sauce, rice vinegar, and minced garlic. Stir until the sugar dissolves, then remove from heat.
5. Spread the seasoned chicken pieces on the hot griddle and cook undisturbed for 5–7 minutes until browned on the first side.
6. Flip the chicken and continue cooking until the internal temperature reaches about 150–160°F.
7. Gather the chicken together and pour about half of the orange sauce over it. Stir briefly, then add the remaining sauce.
8. Allow the sauce to simmer and reduce while stirring occasionally until it thickens.
9. On another area of the griddle, sauté the chopped onion, bell pepper, and orange slices until tender-crisp.
10. Mix the vegetables with the chicken and sauce and continue cooking until the chicken reaches an internal temperature of 165°F.
11. Serve the orange chicken over cooked white rice and garnish with sliced green onions.
Notes
Chicken thighs stay juicy on the griddle, but chicken breast can be substituted if preferred.
Adjust the red pepper flakes to control the heat level.
Let the sauce simmer longer if you prefer a thicker glaze.
Serve with rice, noodles, or cauliflower rice for a lower-carb option.
Nutrition
- Calories: 2300
- Fat: 110 g
- Trans Fat: 0 g
- Carbohydrates: 210 g
- Protein: 170 g