Grilled Orange Chicken
Yield
5 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
orange juice, concentrated
frozen, thawed |
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
onion, dried flakes
|
|
| 1 ½ | teaspoons |
tarragon leaves
dried leaves |
|
| ½ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | each |
chicken
whole, cut into 10 pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
orange juice, concentrated
frozen, thawed |
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
onion, dried flakes
|
|
| 7.5 | ml |
tarragon leaves
dried leaves |
|
| 2.5 | ml |
garlic powder
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
chicken
whole, cut into 10 pieces |
*
|
Directions
In bowl, combine all ingredients except chicken and let stand 10 minutes.
Arrange chicken in a single layer in a flat baking dish .
Pour marinade over chicken; turn pieces to coat all sides.
Marinate eight hours or overnight in refrigerator.
Remove chicken pieces from marinade and place on grill, six to eight inches from heat.
Broil about 20 minutes on each side.
Baste with marinade during last 15 minutes of cooking.
Serves 5.
