Orange Chicken with Bacon

Chicken breasts wrapped in bacon and soaked in a citrus-soy marinade overnight. The orange juice, grated orange rind, and white vinegar tenderize the meat while the soy sauce and garlic build a savory backbone that caramelizes on the grill.

Two slices of bacon per breast do double duty here. They baste the chicken in rendered fat as it cooks, keeping the lean breast meat juicy, and the bacon itself crisps up into a salty, smoky shell around the outside. Secure each wrap with a toothpick so it doesn’t unravel over the coals.

The overnight marinade is what makes this recipe work. A quick 30-minute soak won’t cut it. The acid from the orange juice and vinegar needs time to break down the protein fibers and carry the garlic and soy deep into the meat.

Chef Tips

• Grill over medium-hot coals, not screaming high heat. The bacon fat drips and causes flare-ups. Medium heat renders the fat slowly and crisps without charring.
• Don’t press the chicken on the grill. Let the bacon do its job. Pressing squeezes out juices you want to keep inside.
• Use fresh orange juice. Concentrate is too sweet and doesn’t have the same acidity for tenderizing. Grate the rind from the same oranges.
• Oven alternative: Bake at 375°F (190°C) for 40 minutes if you don’t have a grill. You’ll miss the smoke flavor, but the result is still juicy and flavorful.

Variations

• Honey orange glaze: Brush with a mix of honey and reserved marinade during the last 10 minutes of grilling.
• Spicy version: Add a diced jalapeño and a pinch of red pepper flakes to the marinade for heat.
• Thigh swap: Bone-in, skin-on thighs handle the grill even better than breasts and stay moister. Skip the bacon wrap since thighs have their own fat.