Juicy Blackstone Orange Chicken

Juicy Blackstone Orange Chicken brings open-air sizzle and sunny citrus flavor to your table and makes even a weeknight feel like a backyard celebration

The first time this orange chicken hit my griddle was during a camping trip with only limited kitchen gear but plenty of good company It was so much fresher and more fun than our usual takeout that it has since become my go to crowd pleaser when we are eating outside under the sun

Ingredients

• Boneless skinless chicken thighs: They stay juicy and are the best for searing without drying out Choose thighs with fresh pink color and little fat
• Avocado oil: Neutral flavor and a high smoke point so the chicken browns instead of burning Always check for freshness by smell
• Salt and black pepper: Essential to bring out all the flavors Use flaky salt if possible for best texture
• Large bell pepper: Diced for sweetness and color Opt for firm glossy peppers for best crunch
• Small onion: Diced for a mild aromatic base White or yellow onions blend in without overpowering
• Medium orange: Thinly sliced for fresh citrus depth Look for smooth firm skin and bright aroma
• Garlic: Freshly minced for pungency that balances the sweetness Choose cloves that are tight and unblemished
• Minced ginger: Adds a zesty punch Fresh ginger is firm and smells spicy sweet avoid shriveled pieces
• Orange juice: Forms the backbone of the sauce Choose 100 percent juice for true orange flavor
• Orange marmalade: Gives stickiness and concentrated citrus Select a variety with bits of peel for extra zing
• Granulated sugar: Sweetens the sauce and helps caramelize Use organic or raw sugar for fuller taste if available
• Soy sauce: Adds umami and balances sweetness Go for low sodium if you prefer a lighter sauce
• Rice vinegar: Brightens the glaze and sharpens the dish Check for a fresh clear color
• Red pepper flakes: Provides just a bit of heat Taste yours first as some brands are spicier than others
• Green onions: Adds crunch and a fresh bite when sprinkled on top Make sure they are crisp and bright green
• Cooked white rice: The perfect base for soaking up sauce Use freshly steamed long grain for fluffiness

Step-by-Step Instructions

Prep the Chicken:

Cut chicken into bite sized chunks and toss with avocado oil salt and black pepper Let it rest while you heat the Blackstone griddle This allows the seasonings to absorb and helps create a golden crust once it hits the grill

Fire Up the Griddle:

Set your Blackstone to medium high around three seventy five to four hundred degrees Fahrenheit The griddle should be hot enough for a steady sizzle when the chicken hits it but not so hot it starts to smoke

Sear to Perfection:

Arrange the chicken in a single layer without crowding Let it sear undisturbed for five to seven minutes Watch for the edges to turn golden brown and flip when the pieces lift cleanly off the griddle Seared crust locks in those juices

Make the Sauce:

In a saucepan or heatproof pan on the griddle mix orange juice orange marmalade soy sauce sugar rice vinegar ginger garlic and red pepper flakes Stir together until the sugar dissolves and the smell is sharp and citrusy

Glaze and Cook:

When the chicken reaches at least one fifty degrees Fahrenheit group the pieces closely and add the sauce Stir to coat Let the sauce bubble and reduce for about five minutes until it forms a shiny sticky glaze

Stir Fry the Veggies:

In a separate spot on the griddle sauté the bell pepper onion and orange slices for just a couple minutes until the onions are tender and orange slices start to caramelize

Combine and Finish:

Mix the sautéed veggies into the glazed chicken Together let everything cook a few more minutes until chicken is cooked through at least one sixty five degrees Fahrenheit and the glaze is thick

Serve and Savor:

Spoon the hot chicken and veggies over bowls of fluffy white rice Scatter with green onions Every spoonful is sweet smoky tangy and a celebration all its own

Pin

My favorite part is always the orange slices slightly caramelized against the heat Those fragrant citrus notes fill the air and remind me of making this for family and friends around the campfire The first time I served it my niece ran up for seconds grinning with sticky orange fingers

Storage Tips

Keep any leftovers in an airtight container in the fridge for up to three days If reheating do it gently on a skillet or griddle to maintain the glossy glaze and juicy texture Add a splash of orange juice to revive the sauce if it thickens in the fridge

Ingredient Substitutions

If you are out of boneless chicken thighs use chicken breast cut into chunks or boneless skinless drumsticks For a vegetarian twist swap in extra firm tofu pressed and seared Or replace rice vinegar with apple cider vinegar and swap white rice for brown or cauliflower rice

Serving Suggestions

This orange chicken is best over hot fluffy rice It also goes great with stir fried green beans quick pickled cucumbers or a crisp cabbage slaw For a zesty twist top with toasted sesame seeds or a squeeze of fresh lime right before serving

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Cultural and Historical Context

Orange chicken was popularized in North American Chinese restaurants as a milder tangier cousin to classic sweet and sour It was invented in the nineteen eighties by Chinese American chefs This Blackstone griddle style gives it a backyard barbecue spin blending American grilling and beloved Chinese flavors for a new family tradition

Recipe FAQs

→ How do you get juicy chicken on a griddle?

Use chicken thighs, season well, and avoid overcrowding. Let the chicken form a crust before flipping to lock in juices.

→ What oranges work best for the glaze?

Fresh navel or Valencia oranges are excellent for both juice and garnish, bringing the best flavor and balance of sweetness.

→ Can I make this dish less sweet?

Yes—simply reduce the sugar or use additional orange juice or zest for brightness without extra sweetness.

→ What other vegetables can be added?

Snap peas, broccoli, or carrots all work well. Add them during the stir-fry step for extra crunch and color.

→ How do you thicken the orange glaze?

Mix a teaspoon of cornstarch with a bit of water, then stir it into the simmering sauce at the end for a glossy, thick coating.

→ Is it possible to make this dish ahead?

Yes, cook the chicken and sauce separately ahead of time. Reheat on the griddle with vegetables for best texture.