Orange Pepper Chicken

27 mins
Serves 1
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Directions

  1. 1Combine marinade ingredients (2 lbs boneless chicken thighs, 3 minced garlic cloves, 1 juiced orange, 1/2 C low sodium soy sauce, 1 tbsp rice wine vinegar, 1 tsp kosher salt, 1/4 C olive oil) in a bowl or ziploc bag; fully coat chicken; marinate in the refrigerator for 2-4 hours or at least 30 minutes.
  2. 2Combine marinade ingredients (2 lbs boneless chicken thighs, 3 minced garlic cloves, 1 juiced orange, 1/2 C low sodium soy sauce, 1 tbsp rice wine vinegar, 1 tsp kosher salt, 1/4 C olive oil) in a bowl or ziploc bag; fully coat chicken; marinate in the refrigerator for 2-4 hours or at least 30 minutes.
  3. 3Combine marinade ingredients (2 lbs boneless chicken thighs, 3 minced garlic cloves, 1 juiced orange, 1/2 C low sodium soy sauce, 1 tbsp rice wine vinegar, 1 tsp kosher salt, 1/4 C olive oil) in a bowl or ziploc bag; fully coat chicken; marinate in the refrigerator for 2-4 hours or at least 30 minutes.
  4. 4Grill chicken over medium heat for 12-15 minutes, flipping occasionally; alternatively, cook in air fryer at 400°F for 25 minutes or in the oven for about 30 minutes, flipping halfway through. Ensure the internal temperature reaches 170°F.
  5. 5Grill chicken over medium heat for 12-15 minutes, flipping occasionally; alternatively, cook in air fryer at 400°F for 25 minutes or in the oven for about 30 minutes, flipping halfway through. Ensure the internal temperature reaches 170°F.
  6. 6Grill chicken over medium heat for 12-15 minutes, flipping occasionally; alternatively, cook in air fryer at 400°F for 25 minutes or in the oven for about 30 minutes, flipping halfway through. Ensure the internal temperature reaches 170°F.
  7. 7Preheat skillet or saucepan over medium heat; sauté crushed peppercorns and garlic in olive oil until fragrant; reduce heat to low.
  8. 8Preheat skillet or saucepan over medium heat; sauté crushed peppercorns and garlic in olive oil until fragrant; reduce heat to low.
  9. 9Preheat skillet or saucepan over medium heat; sauté crushed peppercorns and garlic in olive oil until fragrant; reduce heat to low.
  10. 10Add remaining sauce ingredients (recipe not fully specified in video); simmer until thickened (a few minutes).
  11. 11Add remaining sauce ingredients (recipe not fully specified in video); simmer until thickened (a few minutes).
  12. 12Add remaining sauce ingredients (recipe not fully specified in video); simmer until thickened (a few minutes).
  13. 13Turn off heat; add orange zest and salt to taste; coat chicken in sauce; serve.
  14. 14Turn off heat; add orange zest and salt to taste; coat chicken in sauce; serve.
  15. 15Turn off heat; add orange zest and salt to taste; coat chicken in sauce; serve.

Ingredients

  • 2 lbs chicken thighs, boneless
  • 2 lbs chicken thighs, boneless
  • 2 lbs chicken thighs, boneless
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 orange, juiced
  • 1 orange, juiced
  • 1 orange, juiced
  • 0.5 C soy sauce, low-sodium
  • 0.5 C soy sauce, low-sodium
  • 0.5 C soy sauce, low-sodium
  • 1 TBSP rice vinegar
  • 1 TBSP rice vinegar
  • 1 TBSP rice vinegar
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 1 tsp kosher salt
  • 0.25 C olive oil
  • 0.25 C olive oil
  • 0.25 C olive oil
  • 1 orange, zested
  • 1 orange, zested
  • 1 orange, zested
  • 1 tsp peppercorns, crushed
  • 1 tsp peppercorns, crushed
  • 1 tsp peppercorns, crushed

Equipment

grillair fryerovenskilletsaucepanbowlziploc baggrater