Orange Chicken on the Griddle

Orange Chicken on the Griddle

from theflattopking.com
30 min
4 servings

This orange chicken on the griddle is just like your favorite takeout orange chicken, but without the thick fried coating. If you’re looking for a fantastic Asian chicken recipe to make on the Blackstone griddle or other flat top grill, try this easy orange chicken recipe!

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. 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. 2

    Heat griddle to about 375-400 degrees F.

  3. 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. 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. 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. 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. 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. 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. 9

    Serve orange chicken on top of white rice, cauliflower rice, stir fry vegetables, or noodles. Enjoy!