Orange Ginger Grilled Chicken is zesty, crispy, and packed with flavor! This easy-to-prepare recipe requires only a few basic ingredients and hardly any time to make!
Welcome to my newest favorite grilled chicken recipe!
If you saw my Orange-Ginger Baked Halibut recipe I posted a few months back, you already know I have an obsession for the orange and ginger combination.
There’s something about the sweet tangy marinade with a touch of heat that works magic on any animal protein!
Liquid aminos, orange zest, orange juice, garlic, and fresh ginger make up the marinade for this chicken. It is so easy to prepare and makes the most delicious finger-lickin-good chicken!
How to Prepare Orange-Ginger Grilled Chicken:
Add all ingredients for the marinade to a blender and blend until completely smooth.
Place the chicken thighs in a sealable bag or container.
Pour the marinade over the chicken, seal the bag and wriggle it around to ensure all of the thighs are well-coated in marinade.
Refrigerate at least 30 minutes, up to 24 hours.
When you’re ready to cook, fire up the grill! If your grill has a temperature gauge, set it to 350 degrees. If it doesn’t have a temperature gauge, set it to medium-high.
Place chicken on the grill skin side down, cover, and cook 10 minutes. Flip and cook an additional 5 minutes.
Increase the grill heat to 400 degrees F. Cook another 5 minutes per side, or until the skin is charred and crispy and the chicken is cooked through (chicken is cooked when it reaches 165 degrees F).
Remove chicken from the grill and allow it to rest 10 minutes before serving. This process allows the juices to distribute throughout the meat, yielding a perfectly tender result.
Serve with your favorite side dishes and enjoy!
Serving Suggestions:
Below is a list of side dishes I’d personally suggest you serve alongside the chicken.
-
- Roasted Sweet Potato Salad with Spinach and Grapes
- Orange Ginger Roasted Carrots
- Creamy Mashed Rutabaga with Caramelized Onions
- Roasted Winter Vegetable Quinoa Salad with Cider Vinaigrette
- The Best Vegan Kale Caesar Salad
- Maple Cinnamon Glazed Acorn Squash with Brussels Sprouts and Bacon
- Shaved Brussel Sprout Salad with Roasted Butterut Squash
Can I Bake the Chicken?:
If you’d prefer to bake the chicken, no sweat! For bone-in chicken (as recommended in this recipe), place chicken in a casserole dish and bake at 375 degrees F for 35 to 45 minutes.
If you’re using boneless chicken breasts, bake at 350 degrees for 30 to 40 minutes (depending on thickness of breast).
Allow the chicken to rest 10 minutes before serving.
Recipe Adaptations:
- Omit the garlic to make the recipe Low-FODMAP, and don’t garnish with red onion.
- Use liquid aminos or soy sauce instead of coconut aminos
- Throw in some lemon or lime zest
- Add 1 tablespoon of dijon mustard
- Toss in fresh or dried herbs of choice! Rosemary, parsley and oregano are always lovely.
More Healthy Grilling Recipes:
- Stuffed Grilled Avocados
- Balsamic Grilled Chicken with Strawberry Black Bean Salsa
- The Only Grilled Salmon Recipe You’ll Ever Need
- Coffee Rubbed Grilled Tri Tip Tacos
Fire it up!
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If you make this Orange Ginger Grilled Chicken, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Orange Ginger Grilled Chicken
Ingredients
- 3 lbs bone-in chicken pieces I use bone-in thighs
- 1 Tbsp orange zest
- 1/3 cup orange juice
- 1/3 cup coconut aminos
- 1/3 cup avocado oil
- 2 cloves garlic*
- 1 1-inch nub ginger, peeled
- 1/4 tsp sea salt
Instructions
- Add all ingredients for the marinade to a blender and blend until completely smooth. Place the chicken thighs in a sealable bag or container. Pour the marinade over the chicken, seal the bag and wriggle it around to ensure all of the thighs are well-coated in marinade. Refrigerate at least 30 minutes, up to 24 hours.
- When you’re ready to cook, fire up the grill! If your grill has a temperature gauge, set it to 350 degrees.Â
- Place chicken on the grill skin side down, cover, and cook 10 minutes. Flip and cook an additional 5 minutes.
- Increase the grill heat to 400 degrees F. Cook another 5 minutes per side, or until the skin is charred and crispy and the chicken is cooked through (chicken is cooked when it reaches 165 degrees F).
- Remove chicken from the grill and allow it to rest 10 minutes before serving. This process allows the juices to distribute throughout the meat, yielding a perfectly tender result.
- Serve with your favorite side dishes and enjoy!
Notes
Nutrition
can you substitute anything for the coconut aminos
Soy sauce (not gf) or tamari sauce (gf).
Is that parsley that you finished it off with along with red onions and red pepper flakes?
Hi Lola! That’s correct! 😀
Do you have a recipe for sauce that can be served with it?
I thought garlic was a no no on low FODMAP…how can it be in the marinade?
Thank you for catching that Terri! I meant to make a note to omit it for low-FODMAP, as the remaining ingredients are low-FODMAP 🙂 I made the note to clarify 🙂 xoxox