Orange Bbq Chicken with Grilled Vegetables
Transform your backyard cookout with this irresistible Orange BBQ Chicken with Grilled Vegetables recipe! Juicy, bone-in chicken thighs are marinated in a zesty blend of freshly squeezed orange juice, tangy BBQ sauce, honey, and a hint of soy sauce, then grilled to perfection with a glossy caramelized glaze. Paired with a medley of smoky zucchini, bell peppers, and red onion, tossed in olive oil and oregano, this dish is a vibrant fusion of sweet, savory, and charred flavors. Ready in just 50 minutes, this easy yet impressive meal is perfect for summer gatherings or a weeknight barbecue, satisfying your craving for bold, fresh tastes in every bite. Don't forget to garnish with fresh herbs for an elegant finishing touch!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Orange juice (freshly squeezed)
- 3 tablespoons BBQ sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cloves Garlic (minced)
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Zucchini (sliced lengthwise)
- 2 medium Bell peppers (halved and seeded)
- 1 medium Red onion (sliced into thick rounds)
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt (for vegetables)
- 0.25 teaspoon Ground black pepper (for vegetables)
Instructions
In a small bowl, combine orange juice, BBQ sauce, soy sauce, honey, minced garlic, paprika, salt, and pepper. Whisk until well combined to create the orange BBQ marinade.
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the rest for basting later. Seal the bag (or cover the dish) and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
While the grill preheats, prepare the vegetables. In a large bowl, toss the zucchini slices, bell pepper halves, and red onion rounds with olive oil, dried oregano, salt, and black pepper to coat evenly.
Remove the chicken from the marinade and discard the used marinade. Place the chicken on the grill, skin-side down, and cook for 6-7 minutes per side, basting with the reserved marinade during the last few minutes of grilling. Cook until the internal temperature reaches 165°F (74°C).
While the chicken cooks, arrange the prepared vegetables on the grill. Grill the vegetables for 2-3 minutes per side, or until tender and slightly charred.
Remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before serving.
Serve the orange BBQ chicken with the grilled vegetables on the side. Optionally, garnish with fresh herbs for a final touch.
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5288 mg | 230% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 91.8 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3689 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
