Grilled Orange Chicken is one of our go-to dinners for busy weeknights. Tender, juicy chicken thighs charred on the grill and finished with a sticky-sweet orange glaze make a fast, family-friendly meal that still feels special.
If you enjoy the bright, citrusy flavors of orange chicken from takeout, this grilled version will quickly become a favorite. Grilling adds a smoky depth while the orange glaze creates a glossy, flavorful coating that clings to each bite.
Ingredients for Grilled Orange Chicken
- Chicken Thighs – Boneless, skinless (about 8 thighs) or your preferred cut of chicken.
- Olive Oil – For coating the chicken.
- Out Grilling Sweet BBQ Rub or your favorite dry rub (use an equivalent seasoning if you prefer).
For the Orange Sauce
- Orange Juice – Fresh or store-bought.
- Orange Marmalade – Adds body and orange peel flavor.
- Soy Sauce
- Rice Vinegar – Or white vinegar as a substitute.
- Sugar – For balance and caramelization.
- Cornstarch – To thicken the sauce.
- Granulated Garlic
- Ground Ginger – Optional if you prefer less ginger.
- Kosher Salt
For Serving
- Cooked Rice – Steamed white rice, jasmine, or brown rice.
- Toasted Sesame Seeds – Optional garnish for texture.
- Fresh Cilantro – Optional garnish for brightness.
Step-By-Step Directions for Orange Chicken on the Grill
- Pat the chicken thighs dry with paper towels and place them in a single layer on a rimmed baking sheet. Drizzle with olive oil and season generously with your dry rub.
- If you like, roll each thigh from the short side and set seam-side down. Drizzle again with a little olive oil and add another light sprinkle of rub on the outside.
- Prepare your grill for indirect cooking and heat it to about 350°F. Adding a few hickory or oak chunks will lend a pleasant smoky note if available.
- While the grill heats, make the orange sauce: in a saucepan combine the orange juice, orange marmalade, soy sauce, rice vinegar, sugar, granulated garlic, ground ginger, and salt.
- Heat over medium, whisking until combined. Bring to a gentle boil, whisking continually until the sauce thickens slightly. Mix the cornstarch with a little cold water to make a slurry and stir it in to reach a glossy, thick consistency. Remove from heat and let cool slightly. Pour half the sauce into a bowl to use for glazing the chicken and keep the other half for serving.
- Place the chicken over indirect heat on the hot grill. Close the lid and cook for about 10 minutes to start the cooking process without excessive charring.
- Open the grill and brush the chicken with a thick layer of the reserved glaze. Close the lid and continue cooking, brushing with more glaze every 5 minutes, until the internal temperature reaches 165°F when checked with a digital thermometer.
- When done, remove the chicken from the grill and let it rest briefly. Garnish with toasted sesame seeds and chopped cilantro if desired.
- Serve the grilled orange chicken over cooked rice and spoon additional sauce over the top for extra flavor.
Recipe Notes
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to one week. Keep leftover grilled chicken in a separate airtight container for 3–4 days.
- Reheat: Slice the chicken and warm it in a skillet with a splash of the stored orange sauce over medium heat, stirring until heated through to preserve moisture.
- Variations: Add red pepper flakes or a dash of sriracha for heat. Omit the ginger if you prefer a milder profile. If rice vinegar is not on hand, white vinegar works as a substitute.
- Serving ideas: Serve with steamed broccoli, snap peas, or a simple cucumber salad to balance the sweetness of the glaze.
Nutrition (approximate per serving)
- Calories: 713 kcal
- Carbohydrates: 71 g
- Protein: 29 g
- Fat: 35 g (Saturated fat: 8 g)
- Sodium: 729 mg
More Grilled Chicken Recipes You Will Love
- Grilled Asian Chicken — sesame-forward, quick weeknight option.
- Chicken Teriyaki Skewers — great for entertaining and cookouts.
- Sweet and Spicy Chicken Stir-Fry — bold flavors that work well on a griddle.
- Blackstone Chicken Fried Rice — a simple, satisfying one-pan meal.
- Hot Honey Boneless Wings — sweet, spicy, and perfect for game day.
Grilled Orange Chicken is an easy, flavorful weeknight dinner that still feels special. The combination of smoky grill flavor and a bright, sticky orange glaze makes it a crowd-pleaser. If you try this recipe, please leave a comment and rating so others can find and enjoy it.