Orange Pepper Chicken

Sticky, citrusy, grilled chicken coated in a homemade orange and black pepper pan sauce.

By @ryanmichaelcarter

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 2 lbs chicken thighs boneless
• 3 cloves garlic minced
• 1 orange juiced
• 0.5 C soy sauce low-sodium
• 1 TBSP rice vinegar
• 1 tsp kosher salt
• 0.25 C olive oil
• 1 tsp black peppercorns crushed
• 2 cloves garlic minced
• 2 TBSP olive oil
• 0.5 C orange juice freshly squeezed
• 0.25 C soy sauce low-sodium
• 2 TBSP honey
• 1 tsp orange zest
• 0 kosher salt to taste

Instructions

1. Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken. Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins.
2. Grill the chicken over medium heat for 12-15 minutes, flipping occasionally. Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or in the oven for about 30 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 170°F.
3. When the chicken is finished cooking, preheat a skillet or saucepan over medium heat. Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low.
4. Quickly add in the remaining sauce ingredients so the garlic doesn’t burn. Simmer on low for a few minutes until the sauce begins to thicken, then turn off the heat and add the orange zest and salt to taste.
5. Coat the chicken in the sauce, then serve. Plate it and add a little extra sauce over it if desired.