Best 7 Orange Molasses Grilled Chicken Recipes

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**Grilled Chicken with Orange-Molasses Glaze: A Flavorful Summer Delight**

With the warm summer months upon us, it's time to fire up the grill and indulge in some delicious outdoor cooking. Among the many grilling options, grilled chicken stands out as a classic favorite. To elevate your grilled chicken experience, try this mouthwatering Orange-Molasses Grilled Chicken recipe. This dish combines the tangy sweetness of oranges with the rich, earthy notes of molasses, creating a glaze that transforms ordinary chicken into an extraordinary meal. The glaze is not only flavorful but also incredibly easy to make, requiring just a few simple ingredients. Simply whisk together orange juice, molasses, soy sauce, garlic, and ginger, and you'll have a marinade that infuses the chicken with incredible flavor. Whether you're a seasoned griller or a beginner, this recipe is sure to impress with its minimal effort and maximum taste. So gather your ingredients, prepare your grill, and get ready to enjoy a juicy, flavorful grilled chicken dish that will make your taste buds dance. Alongside the main recipe, this article also includes two variations: one for Orange-Molasses Grilled Chicken Skewers and another for an Orange-Molasses Grilled Chicken Salad. These variations offer different ways to enjoy the delicious combination of orange and molasses, whether you're looking for a fun appetizer, a light and healthy lunch, or a complete meal.

Let's cook with our recipes!

STICKY HONEY ORANGE GRILLED CHICKEN



Sticky Honey Orange Grilled Chicken image

A delicious take on orange chicken! Such a bright and delicious blend of sweet, tangy and smokey flavors. Its so easy to make and that glaze will leave everyone craving more. My whole family loved this chicken!

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 15

1/2 cup fresh orange juice
1 Tbsp orange zest
1 1/2 Tbsp fresh lemon juice
1/4 cup olive oil
2 Tbsp hot sauce
2 Tbsp dijon mustard
2 garlic cloves, (minced)
3 1/2 lbs boneless chicken thighs, (trimmed of excess fat)
1 tsp chopped parsley, (for garnish (optional))
2 Tbsp butter
1/4 cup honey
1/4 cup fresh orange juice
2 tsp orange zest
1/4 cup BBQ sauce
2 Tbsp dijon mustard

Steps:

  • In a medium mixing bowl whisk together orange juice, orange zest, lemon juice, olive oil, hot sauce, dijon mustard and garlic.
  • Place chicken thighs in a gallon size resealable bag, pour marinade over chicken then seal bag while pressing out excess air.
  • Rub marinade over chicken, transfer to refrigerator and let marinate 1 - 6 hours.
  • Preheat a grill over medium-high heat to about 400 degrees.
  • While grill is preheating prepare glaze - in a small saucepan melt butter over medium heat.
  • Whisk in honey, orange juice, orange zest, BBQ sauce and dijon mustard and remove from heat. Set aside about 1/3 cup for serving.
  • Grill chicken about 4 minutes per side then brush with glaze and grill until cooked through (165 degrees in center) and slightly charred about 2 minutes per side more.
  • Serve warm with reserved glaze, garnished with parsley if desired.
  • Recipe source: adapted slightly from the Neely's

Nutrition Facts : Calories 405 kcal, Carbohydrate 17 g, Protein 44 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 224 mg, Sodium 507 mg, Sugar 15 g, ServingSize 1 serving

ORANGE-MOLASSES GLAZED CHICKEN



Orange-Molasses Glazed Chicken image

I adopted this recipe from the RecipeZaar account. I was blown away at how flavourful this dish was. Be careful not to actually burn it though as the burnt molasses taste will permeate the entire dish. ;) Trust me on that one! ---- Original Chef's notes: "This simple citrus glaze has a hint of sweetness, but also takes on a bit of smoky flavor from the molasses and red wine vinegar. The chicken turns a beautiful mahogany color, and is so delicious. From Everyday Food's January 2004 issue."

Provided by Saturn

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

5 -6 navel oranges (enough to get 3 cups fresh-squeezed juice)
1/2 cup red wine vinegar
1/2 cup molasses
4 boneless skinless chicken breast halves
salt and pepper

Steps:

  • Preheat oven to 400 degrees Fahrenheit, and cover a rimmed baking sheet with foil.
  • Squeeze the oranges until you have 3 cups of juice.
  • In a large skillet, combine the juice, molasses and vinegar and bring to a boil over high heat, skimming foam periodically.
  • Boil until you have only about a half cup of thick glaze.
  • This takes 10-15 minutes.
  • Set half the glaze aside in a separate container for serving with the chicken.
  • Place the chicken breast halves on the baking sheet and season with salt and pepper.
  • Brush with glaze.
  • Bake chicken, brushing with glaze two more times, until juices run clear when pierced, 35-40 minutes.
  • Serve chicken hot with reserved glaze.

Nutrition Facts : Calories 337.7, Fat 1.8, SaturatedFat 0.4, Cholesterol 68.4, Sodium 94, Carbohydrate 53.4, Fiber 3.9, Sugar 38.2, Protein 28.8

ORANGE-MOLASSES GLAZED CHICKEN



Orange-Molasses Glazed Chicken image

Make and share this Orange-Molasses Glazed Chicken recipe from Food.com.

Provided by Cecily Parsley

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

6 blood oranges
1/2 cup red wine vinegar
1/4 cup molasses
4 bone-in skinless chicken breast halves
sea salt
black peppercorns, freshly cracked

Steps:

  • Preheat oven to 400°.
  • Squeeze 5-6 oranges to yeild 3 cups of juice. In a large skillet, combine juice, 1/2 cup red-wine vingear and 1/4 cup molasses. Boil over high heat, skimming foam occasionally, until mixture is reduced to 1/2 cup; about 10-15 minutes. Reserve half the sauce for serving.
  • Place chicken breasts on a rimmed baking sheet lined with tinfoil. Season generously with coarse salt and cracked pepper. Brush with glaze.
  • Bake chicken, brushing with glaze and twice, at 20 minute intervals, until juices run clear when thickest part of meat is pierced with a fork - about 35-40 minutes. Serve hot with reserved glaze.

Nutrition Facts : Calories 283.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 68.4, Sodium 84.5, Carbohydrate 38.8, Fiber 4.7, Sugar 30.1, Protein 29.1

CHRIS' GRILLED ORANGE CHICKEN



Chris' Grilled Orange Chicken image

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.

Provided by CLHARTMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

Steps:

  • Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
  • Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
  • Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g

PEACH AND MOLASSES CHICKEN



Peach and Molasses Chicken image

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.

Provided by Nicole Taylor

Categories     dinner, lunch, barbecues, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup peach jam
1/4 cup unsulfured molasses
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon coriander seeds, crushed
1 tablespoon ground mustard
1/2 teaspoon kosher salt (such as Diamond Crystal)
3 to 4 pounds bone-in, skin-on chicken thighs
1½ teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon freshly ground black pepper
1½ tablespoons peanut oil
1 tablespoon coriander seeds, crushed

Steps:

  • Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
  • Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
  • Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
  • Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

ORANGE-MOLASSES GRILLED CHICKEN



ORANGE-MOLASSES GRILLED CHICKEN image

Categories     Chicken

Yield 8 servings

Number Of Ingredients 7

1 cup fresh orange juice
3/4 cup balsamic vinegar
1/2 cup mild-flavored (light) molasses
2 tablespoons grated orange peel
6 garlic cloves, pressed
2 teaspoons hot pepper sauce
8 skinless boneless chicken breast halves

Steps:

  • Whisk orange juice, vinegar, molasses, orange peel, and all but 1 teaspoon garlic in medium saucepan. Bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 2 cups, about 10 minutes. Stir in pepper sauce. Cool marinade to room temperature. Place chicken in 11x7x2-inch glass baking dish. Pour marinade over. Refrigerate at least 4 hours and up to 1 day. Prepare barbecue (medium-high heat). Remove chicken from marinade, shaking off excess. Transfer marinade to saucepan. Stir in reserved 1 teaspoon garlic. Boil over medium-high heat until reduced to 11/4 cups, about 5 minutes. Transfer to serving bowl. Season chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer chicken to cutting board; let stand 5 minutes. Cut chicken crosswise on diagonal into 1/2-inch-thick slices; transfer to plate. Serve, passing sauce separately.

BROILED CHICKEN THIGHS WITH ORANGES, FENNEL AND GREEN OLIVES



Broiled Chicken Thighs with Oranges, Fennel and Green Olives image

It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half. If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.

Provided by John Willoughby and Chris Schlesinger

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
2/3 cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Steps:

  • Heat the broiler (to high if you have the option).
  • Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top.
  • Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down.
  • Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 465 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Use a flavorful orange molasses marinade. The marinade is what gives the chicken its delicious flavor, so make sure to use a good quality one. The recipe in the article uses a combination of orange juice, molasses, Dijon mustard, garlic, and thyme.
  • Let the chicken marinate for at least 30 minutes. This will give the flavors time to penetrate the chicken and make it more flavorful.
  • Grill the chicken over medium heat. This will help to prevent the chicken from drying out.
  • Baste the chicken with the marinade while it is grilling. This will help to keep the chicken moist and flavorful.
  • Serve the chicken with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Orange molasses grilled chicken is a delicious and easy-to-make dish that is perfect for any occasion. The marinade gives the chicken a wonderful flavor, and the grilling process helps to keep it moist and juicy. Serve this dish with your favorite sides for a complete meal that everyone will enjoy.

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