Orange Barbecue Grilled Chicken Recipe
Deliciously different and a breeze to throw together in a flash - you'll love the bright orange flavor and the hint of ginger and pineapple juice in the sauce. Lip smacking good!
Servings: 6 servings
- 6 boneless, skinless chicken breasts
- 1 20- oz can pineapple slices in 100% juice drained, juice reserved
- 1 cup prepared barbecue sauce
- 2 teaspoons orange zest
- 2 teaspoons peeled, grated, fresh ginger
- 1/2 cup reserved pineapple juice
- 1 tablespoon dark brown sugar, optional
Stir together the barbecue sauce, orange zest, grated ginger, 1/2 cup of the reserved pineapple juice and brown sugar if using. Set aside half the sauce for serving with the chicken.
Dip folded paper towels in cooking oil. Use tongs to hold the folded oiled paper towels to clean and oil the grill. Set the towels aside to use again before grilling the pineapple. Preheat grill to 350 - 400F.
Sear the chicken breasts over a hot grill, basting with half the barbecue sauce. Cook until the juices are clear and the breasts are cooked through, about 8 to 10 minutes on each side.
Oil the grate of the grill with the paper towels dipped in vegetable oil. Grill the pineapple slices until lightly charred.
Serve the chicken with a slice or two of pineapple. Pass the remaining barbecue sauce when serving.
If your barbecue sauce is already sweet, omit the brown sugar
Recipe inspired by Dole