Orange Pepper Chicken

This Orange Pepper Chicken is a sticky, citrusy, grilled chicken coated in a homemade orange and black pepper pan sauce.

 

What you'll need:  

Skillet or Deep pan

Saucier

Mixing Bowl

Microplane/Zester

Chicken thighs, boneless

Garlic

Oranges

Soy sauce, low-sodium

Rice vinegar

Kosher salt

Olive oil

Whole black peppercorns

Sesame oil

Butter, unsalted

Fresh ginger

Honey

 

Ingredients

Makes 4-5 servings

MARINADE

2 lbs chicken thighs, boneless

3 cloves garlic, minced

1 orange, juiced

1/2 C soy sauce, low-sodium

1 TBSP rice vinegar

1 tsp kosher salt

1/4 C olive oil

 

ORANGE PEPPER SAUCE

Zest of 1 orange

2-3 oranges, juiced (about 1 C)

1 TBSP black peppercorns, coarsely crushed

1 TBSP soy sauce, low-sodium

1 tsp sesame oil

3 cloves garlic, coarsely chopped

3 TBSP butter, unsalted

1 tsp fresh ginger, finely grated

1/3 C honey

Salt to taste

 

Directions:

STEP 1:

Marinade

Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken. 

Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins.

STEP 2:

Cook

Grill the chicken over medium heat for 12-15 minutes, flipping occasionally. 

Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 170°F.

STEP 3:

Sauce

When the chicken is finished cooking, preheat a skillet or saucepan over medium heat. 

Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low. 

Quickly add in the orange juice and butter so the garlic doesn’t burn. 

Then add the soy sauce, sesame oil, ginger, and honey. 

Simmer on low for a few minutes until it begins to thicken, then turn off the heat and add the orange zest and salt to taste. Coat the chicken in the sauce then serve.