Orange Spiced Grilled Chicken is my new favorite! Our weeks always start of kind of crazy. I bought a large pack of organic chicken breasts over the weekend and I decided to grill it all today so we have plenty of healthy choices for the next few days. I divided it in two and seasoned the first half with Buffalo sauce for my oldest. My youngest asked that I use spices and fresh herbs. I really wanted to prepare it Greek style with lemon, garlic and fresh herbs, but she requested that I skip the lemon this time. Then I saw the big orange left in my fruit bowl…
Orange Spiced Grilled Chicken
- 4 Organic Chicken Breasts
- 2-3 TBSP Extra Virgin Olive Oil
- 1 TSP Trader Joe’s Everyday Seasoning*
- 2 TBSP Fresh Parsley, finely chopped
- 1 TSP (heaping) Fresh Orange Zest
- 1 TBSP Teriyaki Sauce
Begin by trimming excess fat from your chicken breasts. Place chicken in a large plastic zipper bag or between 2 pieces of wax paper. Pound chicken to even thickness, then set aside. Place 4 pounded and trimmed chicken breasts in a large zipper bag and add olive oil. Mix the oil around in the bag until it coats all 4 pieces of chicken. Next you will add the Everyday Seasoning, fresh parsley, orange zest and teriyaki sauce. Seal bag and make sure excess air is removed. Mix around the contents of the bag so the seasoning is evenly coating the chicken. Now you can either let the chicken marinate for about 10-15 minutes, then grill, or place bag in fridge, up to 2-3 hours before grilling.
*Everyday Seasoning is a blend of sea salt, mustard seeds, black pepper, coriander, onion, garlic, paprika and chili pepper.
Preheat Grill to medium heat. Place chicken on heated grill and cook until you can see the chicken cooked half way, from the bottom, up.
Then it will be time to flip. It should cook about 4-5 minutes per side, depending on thickness of breasts, or until juices run clear. After done, allow the Orange Spiced Grilled Chicken to rest about 10 minutes before slicing. This allows juices to redistribute within the chicken. If you slice meat too soon after removing from the grill, the juices will likely run out, resulting in dry, chewy meat.
Either serve immediately or slice all four chicken breasts and store in an airtight container in the fridge. I whipped up a batch of this chicken as a meal prep for the beginning of the week. We will use it over salad, with rice & veggies, in a wrap or even on a flat bread pizza.
I have to tell you this came out so amazingly well! The flavors blended so well together and it is VERY TASTY! We all loved it! (Of course we had to sample it!) I can’t wait to have some for lunch tomorrow! What would you pair this orange spiced grilled chicken with?
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