Tasty Blackstone Orange Chicken
A delightful and easy recipe for orange chicken using a Blackstone griddle, featuring juicy chicken thighs and a sweet tangy sauce.
Equipment
- Blackstone griddle Perfect for cooking chicken evenly and getting a lovely sear.
Ingredients
Main Ingredients
- 3 lbs boneless skinless chicken thighs
- 1 tablespoons avocado oil
- 1 large bell pepper cut into bite-sized pieces
- 0.5 small onion cut into bite-sized pieces
- 0.5 medium orange thinly sliced and seeds removed
- 1 cup orange juice
- 2 tablespoons orange marmalade
- 0.5 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 0.5 teaspoon minced ginger
- 2 cloves garlic diced
- 0.5 teaspoon red pepper flakes optional, for added spice
Instructions
- Trim excess fat from chicken thighs and cut into bite-sized chunks. In a bowl, combine chicken, avocado oil, salt, and pepper. Toss to coat.
- Preheat your griddle to about 375-400°F (190-200°C).
- In a small saucepan on the griddle, mix together orange juice, orange marmalade, sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Heat until sugar dissolves, then set aside.
- Place chicken pieces on the heated griddle. Cook for 5-7 minutes until golden brown. Avoid moving them too much for a good sear.
- When chicken reaches 150-160°F (65-71°C), pour half the orange sauce over it, stir briefly, then add remaining sauce.
- Allow sauce to reduce and thicken, stirring occasionally. Adjust heat as necessary.
- Add bell pepper, onion, and orange slices to the griddle. Sauté until tender-crisp or to your liking.
- Cook until chicken reaches 165°F (74°C). Remove from griddle and let cool slightly before serving.
- Serve over rice, cauliflower rice, or noodles. Enjoy! Garnish with sliced green onions if desired.
Notes
For a spicier kick, feel free to add more red pepper flakes. You can also add other vegetables like broccoli or snap peas for extra color and nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.