Orange you glad you've got an alternative to overcooked grilled chicken with burnt-on BBQ sauce this summer?
Today, Grillocracy's raising the grilled chicken bar with a flavorful orange and ginger marinated chicken breasts, finished with just the right amount of smoke and heat. Enjoy!
GRILLED ORANGE GINGER CHICKEN BREASTS
1/2 cup orange juice
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/4 cup canola oil
4 garlic cloves, peeled and smashed
1 (3 inch) piece fresh ginger, sliced
3lbs. boneless, skinless chicken thighs
Combine orange juice, rice wine vinegar, soy sauce, canola oil, garlic, and ginger in a large bowl and stir to combine. Place chicken breasts in a large resealable bag and add the marinade. Remove as much air as possible from the bag, seal, and refrigerate for 4-6 hours.
Light one charcoal chimney full of Kingsford briquets. When the briquets have ashed over along the edges, pour it in an even layer across the charcoal grate. Set the cooking grate on the grill and adjust the bottom vents to bring the grill temperature to approximately 400 degrees.
Remove chicken from the marinade, rinse to remove any ginger or garlic pieces, and pat dry. Season both sides of the chicken breasts with Kosher salt and ground black pepper and place on the grill. Allow chicken to grill for approximately 10 minutes per side until they reach an internal temperature of 165 degrees (Grillocracy recommends investing in a good instant read thermometer such as the Super-fast Thermapen).
Remove the chicken from the grill, rest for 5 minutes, then serve along with your favorite side dishes.