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Orange Chicken on the Griddle
By Neal Williams · theflattopking.com
4
45 min
Griddle-cooked chicken thighs glazed with orange marmalade sauce, finished with sautéed peppers and orange slices.
| prepPreheat griddle to 375–400°F / 190–200°C | ||||||
| 3 lbs / 1.4 kg boneless skinless chicken thighs | Trim & cut chicken, coat with oil & salt | Cook chicken on griddle 375–400°F / 190–200°C, 5–7 min per side until golden | Pour half sauce over chicken at 150–160°F, stir & add remaining sauce | Reduce sauce, stirring occasionally, until thickened | Add vegetables & oranges to chicken, cook until 165°F internal temp | Remove from griddle, cool slightly, serve over rice with green onions |
| 1–2 tablespoons avocado oil | ||||||
| salt and pepper | ||||||
| 1 cup / 240 ml orange juice | Combine orange sauce ingredients, heat until sugar dissolves | |||||
| 2 tablespoons orange marmalade | ||||||
| ½ cup / 100 g granulated sugar | ||||||
| 2 tablespoons soy sauce | ||||||
| 2 tablespoons rice vinegar | ||||||
| ½ teaspoon minced ginger | ||||||
| 2 garlic cloves, diced | ||||||
| ½ teaspoon red pepper flakes | ||||||
| 1 large bell pepper, cut into bite-sized pieces | Sauté bell pepper, onion & orange on griddle until tender-crisp | |||||
| ½ small onion, cut into bite-sized pieces | ||||||
| ½ medium orange, thinly sliced, seeds removed | ||||||
| cooked white rice, cauliflower rice, or noodles (for serving) | ||||||
| sliced green onions (for garnish) | ||||||
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