Orange Ginger Grilled Chicken Thighs
Elevate your grilling game with these irresistible Orange Ginger Grilled Chicken Thighs! This recipe features tender, juicy bone-in chicken thighs infused with a vibrant marinade of freshly squeezed orange juice, zesty orange peel, aromatic grated ginger, and savory soy sauce. A touch of honey adds sweetness, while garlic and olive oil round out the rich, bold flavors. Perfectly charred on the grill and basted for an extra layer of flavor, these chicken thighs are garnished with sliced green onions and optional sesame seeds for a stunning presentation. With only 15 minutes of prep, this quick yet flavorful dish is ideal for weeknight dinners or summer barbecues. Pair with rice, roasted vegetables, or a crisp salad for a crowd-pleasing meal everyone will love!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cups Orange juice (freshly squeezed)
- 1 tablespoon Orange zest
- 0.25 cups Soy sauce
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 2 stalks Green onions (sliced, for garnish)
- 1 tablespoon Sesame seeds (optional)
Instructions
In a mixing bowl, combine freshly squeezed orange juice, orange zest, soy sauce, grated ginger, minced garlic, honey, olive oil, ground black pepper, and salt to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that each piece is well-coated.
Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or up to overnight to allow the flavors to meld.
When you are ready to cook, preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken thighs from the marinade, letting any excess drip off. Reserve the marinade for basting.
Place the chicken thighs on the grill, skin-side down. Grill for 6-7 minutes per side, turning occasionally. Use the reserved marinade to baste the chicken while cooking for added flavor.
Check the internal temperature of the chicken using a meat thermometer. It should reach 165°F before removing it from the grill.
Once done, transfer the chicken to a serving platter and let it rest for 5 minutes to retain its juices.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5413 mg | 235% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 46.2 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2317 mg | 49% | |
*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.
