Orange Chicken on the Griddle
Ingredients
- 3 lbs boneless skinless chicken thighs
- 1-2 tablespoons avocado oil
- 1 large bell pepper
cut into bite-sized pieces
- ½ small onion
cut into bite-sized pieces
- ½ medium orange
thinly sliced and seeds removed
- salt and pepper
- 1 cup orange juice
- 2 tablespoons orange marmalade
*Like Smucker's orange marmalade
- ½ cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon minced ginger
*I prefer the squeezable bottle of ginger from Spice World
- 2 garlic cloves
diced
- ½ teaspoon red pepper flakes
- cooked white rice
cauliflower rice, or noodles, for serving
- sliced green onions
for garnish
Directions
- 1
Trim excess fat from boneless skinless chicken thighs. Cut thighs into bite-sized chunks. In a large bowl, add the cut chicken thighs, 1-2 tablespoons avocado oil (or your favorite cooking oil), and a pinch of salt and pepper. Toss to coat.
- 2
Heat griddle to about 375-400 degrees F.
- 3
In a small sauce pan on the griddle top, add all of the orange chicken sauce ingredients. Stir to combine, and heat until the sugar is fully dissolved. Remove the pan from the heat and set aside.
- 4
Cook the chicken on the griddle. Place the chicken pieces on the heated griddle surface and allow to cook on the first side untouched for about 5-7 minutes, or until a nice golden brown crust develops. Then flip to the second side and continue to cook.
- 5
When chicken reaches about 150-160 degrees F internal temp, move the chicken together on the griddle and slowly pour about half of the orange sauce on top. Stir briefly and add the remaining sauce.
- 6
Allow the sauce to reduce and thicken to your liking, stirring the chicken occasionally. *If needed, you can move the chicken to a hotter zone on your griddle so that it reduces more quickly. Or adjust your griddle burners down or off if your sauce is boiling too much and your griddle is too hot. Remember, the sauce will thicken as it cools also.
- 7
While the sauce is reducing, add the cut bell peppers, onion, and orange slices to a clear area on the griddle. Saute until tender crisp, or done to your liking. Then, add the vegetables and oranges to the chicken and sauce.
- 8
Continue to cook the orange chicken on the griddle, stirring occassionally, until the chicken thighs are cooked to a minimum internal temperature of 165 degrees F. Then remove the orange chicken from the griddle and allow to cool slightly before serving.
- 9
Serve orange chicken on top of white rice, cauliflower rice, stir fry vegetables, or noodles. Enjoy!
Orange Chicken on the Griddle
Similar Recipes
Ratings & Reviews
Based on 5 ratings
Rating Breakdown
About this Recipe
Craving that signature sweet and savory orange chicken flavor without the deep-fried fuss? This Orange Chicken on the Griddle brings your favorite takeout experience to your flat top grill with incredible ease and fantastic results.
What sets this recipe apart is its ingenious approach to achieving classic orange chicken taste without the thick fried coating. It’s specifically designed for your Blackstone griddle or other flat top grill, making it a surprisingly simple yet flavorful Asian chicken recipe that delivers on taste and convenience.
Prepare for a vibrant, juicy chicken dish bursting with bright citrus notes that come alive from a clever combination of fresh orange juice, sweet orange marmalade, and tender, thinly sliced orange pieces. The boneless skinless chicken thighs are cooked to tender perfection directly on the griddle, alongside crisp-tender bell pepper and onion, all coated in a rich, tangy, and slightly sweet sauce. You'll taste the savory depth of soy sauce, the subtle tang of rice vinegar, and a warm aromatic foundation from ginger and garlic, perfectly balanced with a customizable hint of heat from red pepper flakes. This easy orange chicken recipe truly captures that beloved takeout essence, delivering a satisfying meal that feels special without the complexity.
- Feel free to adjust the red pepper flakes to dial the heat up or down to your preference.
- While boneless skinless chicken thighs are recommended for their flavor and juiciness, you can substitute with boneless skinless chicken breast if you prefer, keeping an eye on cooking times to prevent drying out.
- For a less intense citrus note, reduce the number of thinly sliced orange pieces added during cooking.
This delightful griddle orange chicken is perfect for a quick weeknight dinner or a casual weekend meal. Serve it over fluffy cooked white rice, lighter cauliflower rice, or your favorite noodles to soak up all that delicious sauce. Don't forget a generous sprinkle of fresh sliced green onions for a pop of color and freshness.