Juicy Blackstone Orange Chicken (Print)
Griddled chicken with zesty orange glaze, smoky edges, and fresh vegetables for a perfect outdoor meal.
# Ingredients:
→ Main
01 -
1.36 kg boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
15–30 ml avocado oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Vegetables and Aromatics
05 -
1 large bell pepper, diced
06 -
60 g onion (about ½ small), diced
07 -
½ medium orange, thinly sliced, seeds removed
08 -
2 garlic cloves, minced
09 -
½ tsp (2 g) fresh ginger, minced
→ Sauce
10 -
240 ml orange juice
11 -
30 g orange marmalade
12 -
100 g granulated sugar
13 -
30 ml soy sauce
14 -
30 ml rice vinegar
15 -
½ tsp (1 g) red pepper flakes, or more to taste
→ Garnish and Serving
16 -
40 g green onions, thinly sliced, for garnish
17 -
Cooked white rice, for serving
# Steps:
01 -
Cut chicken thighs into bite-sized pieces. Toss with avocado oil, salt, and black pepper. Let marinate while preheating the griddle.
02 -
Heat Blackstone griddle to medium-high (190–205°C). Ensure surface is hot enough to sear without burning.
03 -
Arrange marinated chicken in a single layer without overcrowding. Cook undisturbed for 5–7 minutes, then flip when edges are golden and chicken releases easily. Continue searing until pieces are browned and reach 65–70°C internally.
04 -
In a saucepan or griddle-safe pan, combine orange juice, marmalade, soy sauce, sugar, rice vinegar, ginger, garlic, and red pepper flakes. Stir and gently heat until sugar fully dissolves and sauce begins to simmer.
05 -
Once chicken nears doneness, move pieces together and pour sauce over. Coat the chicken, allowing the glaze to bubble and thicken for about 5 minutes until glossy.
06 -
On another section of the griddle, sauté diced bell peppers, onions, and orange slices until just tender and edges of orange caramelize lightly.
07 -
Add sautéed vegetables and orange slices to the glazed chicken. Stir together and cook for another few minutes, ensuring chicken is fully cooked (at least 74°C) and all ingredients are evenly coated.
08 -
Spoon the orange chicken over freshly cooked white rice. Garnish generously with sliced green onions. Serve immediately.
# Notes:
01 -
For a lower sugar version, reduce granulated sugar by half and increase orange zest or juice for added brightness.
02 -
To achieve a thicker sauce, mix 1 teaspoon cornstarch with 2 teaspoons water and stir into the simmering glaze in Step 5.