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Grilled Chipotle Orange Chicken

Grilled Chipotle Orange Chicken


  • 1 Pound boneless, skinless chicken breasts
  • 1 Cup freshly squeezed orange juice
  • 3 cloves garlic, pressed
  • 1 Tablespoon herbes de provence
  • 2 Tablespoons agave nectar or honey
  • 1 Teaspoon sea salt, preferably Celtic
  • 1 Tablespoon chipotle chile powder


Place the chicken in a 9-by-13-inch baking dish. Pour the orange juice over the chicken breasts.

In a small bowl, combine the garlic, herbes de provence, agave, salt, and chipotle powder, then rub the mixture onto the chicken breasts. Marinate the chicken in the refrigerator, for up to 5 hours.

Preheat a gas grill or cast-iron grill pan on medium heat.

Place the chicken breasts on a plate, and reserve the marinade. Grill the chicken until it reaches an internal temperature of 165 degrees, about 6-8 minutes. Meanwhile, transfer the marinade to a saucepan and bring to a boil. Reduce the heat and cook for 10-15 minutes. Serve the chicken with the marinade.

Nutritional Facts


Calories Per Serving205

Folate equivalent (total)31µg8%

Riboflavin (B2)0.2mg14.3%

Grilled Chipotle Orange Chicken

My younger son is a big fan of my Chipotle Orange Chicken and asks me to make it on a weekly basis. Since it’s perfect grilling weather, I decided to make a version of this recipe with chicken breasts that could easily be thrown on the grill.


  • 1 pound Chicken Breast, Boneless, Skinless
  • 1 cup Orange Juice, Freshly Squeezed
  • 3 cloves Garlic, Pressed
  • 1 Tablespoon Herbes De Provence
  • 2 Tablespoons Agave Nectar
  • 1 teaspoon Celtic Sea Salt
  • 1 Tablespoon Chipotle Chile Powder


1. Rinse chicken breasts and pat dry with a paper towel.
2. Place chicken in a 9吉 inch Pyrex baking dish.
3. Pour orange juice over chicken breasts.
4. In a small bowl, combine garlic, herbes de provence, agave, salt and chipotle, then rub mixture onto chicken breasts.
5. Marinate chicken in refrigerator, time permitting, for up to 5 hours.
6. Place chicken breasts on a plate, and reserve marinade.
7. Grill each side of chicken on barbecue until chicken is cooked through.
8. Cook marinade, bringing to a boil, then reduce heat and cook for 10-15 minutes.
9. Serve chicken with marinade.

Recipe Summary

  • 1 cup fresh orange juice, divided
  • 5 tablespoons soy sauce, divided
  • 3 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 6 garlic cloves, pressed
  • 1 tablespoon orange zest
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground chipotle chile pepper
  • 2 pounds chicken drumsticks (about 8 drumsticks)
  • 2 teaspoons brown sugar
  • 2 teaspoons cornstarch

Preheat grill to 350° to 400° (medium-high) heat. Combine 1/4 cup orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill cover with aluminum foil, and let stand 10 minutes.

Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 cup orange juice, and 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.

Grilled Chipotle Orange Chicken

I may have mentioned once or twice that I love to grill this time of year. But really I do love to grill and entertain during the spring and summer months. I recently had a group of friends and family over for a grilling party and we had so much fun.

The weather the day of our grilling party turned out to be less than perfect for grilling weather. It was in the low 50’s and was quite windy. The adults ended up spending the evening inside, while the kids dressed for the weather and played outside.

This did not stop us from having fun though. We still grilled outside, because as you know you can use your grill in almost any weather.

I decided on a spicy theme for our grilling party and served Bush’s Texas Rancheros Grillin’ Beans and salad made from lettuce from our garden.

We had some very tasty homemade raspberry lemonade and regular lemonade. And for dessert we had both white chocolate and regular chocolate custard.

The main dish for our grilling party though was a really good grilled chipotle orange chicken. It had great flavor, with just a slight spiciness, and paired really well with the Bush’s Grillin’ Beans.

Now on to the recipe for Grilled Chipotle Orange Chicken.

Grilled Chipotle Orange Chicken

  • 1 cup orange juice, divided
  • 5 tablespoons soy sauce, divided
  • 4 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1 chipotle pepper (This is one pepper, not one can.)
  • 2 lbs of chicken, either breast, tenders, or drumsticks
  • 2 teaspoons brown sugar
  • 1/2 – 1 chipotle pepper (one pepper not one can) You can add more if you like it really spicy
  • 2 teaspoons cornstarch

For the meat: Combine ¼ cup orange juice, 3 tablespoons soy sauce, brown sugar, oil, garlic, salt, and 1 chipotle pepper into a blender or food processor and pulse until well combined. Pour over chicken and marinade for about 15 minutes. You do not want to marinade for much longer than 15 minutes or it will change the texture of the meat.

For sauce: In a blender combine remaining 1 tablespoon brown sugar, remaining ¾ cup orange juice, remaining 2 tablespoons soy sauce and 1/2 or more chipotle pepper. Blend until smooth. Pour into a saucepan and whisk in cornstarch. Bring mixture to a boil and reduce heat and cook until thicken. Set aside.

Cook chicken on the grill until almost done. Brush sauce onto grilled chicken the last few minutes of grilling. Continue cooking until the chicken is done. Serve and enjoy!

I was compensated for my time in working with Bush’s Grillin’ Beans on this campaign, but my thoughts and opinions are my own.

Chipotle-Orange Grilled Chicken Recipe

We’ll be firing up the grill for Independence Day and I promise you my Grilled Chipotle-Orange Grilled Chicken will steal the show. If you want a delicious combination of sweet and spicy this recipe is it.

My Grilled Chipotle-Orange Grilled Chicken is very easy to make . It begins with a super easy, sweet and spicy marinade made with El Yucateco Chipotle Sauce.

I’m sure you know how to make Chipotle sauce from scratch, but my rule of thumb when entertaining is to use great tasting store bought products when you can. This will save you a lot of time and stress.

Chipotle Recipe
Serves 4-6

  • 2 oz. of El Yucateco Chipotle Sauce
  • 2 tablespoons orange juice concentrate
  • 1/4 cup olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon black pepper
  • 6 chicken thighs

  1. Combine all of the ingredients except the chicken.
  2. Mix until smooth.
  3. Next, pour the marinade over chicken thighs, and allow them to marinate in a sealed bag or air-tight container fo 8 to 48 hours.
  4. Grill.

This chicken comes out so flavorful and by using El Yucateco Chipotle Sauce it saves you like a thousand steps since you don’t have to make it from scratch.

Chipotle-Orange Grilled Chicken is perfect for outdoor gatherings because it’s delicious piping hot off the grill or at room temperature.

With the Chipotle-Orange marinade the chicken is seasoned perfectly right off the grill, but I always place a few bottles of El Yucateco Sauce on the table just in case guest want to use them as condiments. They can add extra El Yucateco Chipotle Sauce, or dip their chicken in Green Habanero or Red Habanero Sauce. They have the consistency of barbecue sauce, but put a different spin on grilled meat.

The smokey sweet flavors of Chipotle-Orange Grilled Chicken can be paired with just about any side imaginable.

You can find El Yucateco sauce at Lowes Foods . For more recipe ideas using El Yucateco sauces, visit their site and click on the recipes tab.

Grilled Chipotle Orange Chicken - Recipes

For the last couple of years, I’ve been in a slump when it comes to chicken breasts. I used to eat chicken breasts all the time. I enjoyed the mild flavor of the white meat with a teriyaki marinade, barbeque sauce or a spice rub. Then I stopped enjoying my go-to choice of meat. I began to find chicken breasts, okay I’ll just say it, boring! I switched to chicken thighs, and I appreciated the succulent flavor and texture of the thighs. But thighs aren’t as low in fat and calories as I would like, so I have been experimenting with new ways to serve my old favorite.

The orange tree in my backyard is bursting with fruit, and the oranges are full of juice from all the rain we got this year, so I am trying to use up my harvest (I’ll have to tell you about the orange marmalade in another post). I used the oranges as my inspiration for the glaze below. And I love sweet and spicy together, so I added the chipotle pepper.

I few months ago, I made a Beer Can Chicken, and I had some of the rub leftover. I sprinkled the rub on the chicken, and then Les grilled it. I added the glaze to the cooked chicken after Les took it off the grill, and I passed the rest at the table.

My family loved Grilled Chicken Breasts with Orange Chipotle Glaze. And when dinner was over, my thoughtful husband started to do the dishes, or I at least I thought he started to do the dishes, but no he was just looking for something else to dip into the glaze that was still on the stove!

Grilled Chicken Breasts with Orange Chipotle Glaze
4 chicken breasts
¼ to ½ cup Beer Can Chicken Rub
Orange Chipotle Glaze

Coat the chicken breasts with the Beer Can Chicken Rub, and grill over a medium fire for 3-5 minutes per side, or until cooked through. Brush the glaze over the cooked chicken. Slice the chicken and pour more glaze over the top.

Beer Can Chicken Rub
Adapted from America’s Test Kitchen
¼ cup sweet paprika
1 tablespoon Kosher salt
1 tablespoon garlic powder
1½ teaspoons dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
½ teaspoon celery salt

Combine all ingredients in a small bowl. Store any extra rub in an airtight container. Makes about a ½ cup.

Orange Chipotle Glaze
¼ cup finely chopped onion
1 tsp olive oil
Juice from two oranges
1 teaspoon finely grated orange zest (omit zest if using orange marmalade)
½ cup jelly (I used homemade pepper jelly that was tangy but not spicy, you could use apple jelly or orange marmalade)
1 teaspoon chopped fresh thyme
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon cornstarch
½ teaspoon kosher salt

Heat olive oil in a small saucepan. Add the onion and cook until the onion is soft. In a small bowl mix together the orange juice, orange zest, jelly, thyme, chipotle, cornstarch and salt. Add the orange juice mixture to the onions in the saucepan and simmer until the sauce thickens. Pour over the cooked chicken.

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Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Chipotle Orange Chicken

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Pizza Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We had some friends dropping by for dinner and we wanted to do something simple and quick. So we made an easy chipotle orange BBQ sauce with only 4 Ingredients. We put a split chicken in the Pacific Living Pizza Oven for about an hour with pecan smoke and had a dinner that impressed our friends. The blend of honey, orange, garlic and chipotle kissed with the sweet pecan smoke was fantastic.

Chipotle Orange Chicken

Prep Time: 10 minutes
Cook Time: 1 hour @ 350 degrees (177c)
Grill: Pacific Living Pizza Oven
Pellets: Lumberjack Pecan

Ingredients: Chipotle Orange Chicken

Chipotle Orange Sauce

Ingredients: Chipotle Orange Sauce

  • 1 cup Spicy Honey BBQ sauce
  • 1 cup Sweet Orange Marmalade
  • 1 Tbsp. crushed fresh garlic, more or less to taste
  • 1 Tbsp. Chipotle chili powder, more or less to taste

Directions: Chipotle Orange Sauce

This is super simple with a bold flavor. Mix sauce ingredients in a bowl and put it into the microwave for a minute or so. You just want to heat it up a bit so everything will blend. After it heats, stir well and set it aside until you are ready for it. Rub your chicken with your seasoning and put it into a oven safe pan. Time for the Pacific Living Pizza Oven .

In The Pacific Living Pizza Oven

Chipotle Orange Chicken

Cooking Directions: Pacific Living Pizza Oven

Cooking on the Pacific Living Pizza Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Add your Wood Pellets

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it.

Put your chicken in an oven safe pan and place it on the middle shelf. Sauce the chicken the last 30 minutes of cooking so it doesn’t burn. We roasted our chicken for an hour at 350 degrees (177c).

When the chicken reaches an internal temp around of 165 degrees (74c) by U.S.D.A. it is done. I like to take it to 185 degrees (85c). I find the chicken just flakes apart. Keep in mind that the chicken will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Pacific Living Pizza Oven

Note: The bottom stone gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.

Chipotle Orange Chicken

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

Our Thanks To:

Maverick Industries, Inc. 1-800-526-0954 [email protected]
F.Dick Professional Knives and Tools. 888-921-9378 [email protected]
PelletCan A storage container & dispenser for wood pellets [email protected]
Lumberjack Wood Pellets Jerry Brown 715-866-8535
Pacific Living Pizza Oven Pacific Living Inc. Rick Jones 949-481-9213 [email protected]
Pete’s Firehouse BBQ Rubs

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Grilled Chipotle Orange Chicken - Recipes

When you hear "grilled chicken breasts" you normally probably think of the typical boneless, skinless chicken breasts. Bone-in, skin-on chicken breasts can deliver a juicier and tastier meat but you just can't go about it the same way. It takes a little lower heat, a bit more time, and a watchful eye.

This recipe uses a few techniques and a tasty orange-chipotle sauce to create a spicy grilled chicken breast that just drips with flavor.

  • 1/2 cup fresh orange juice (zest grated and reserved for the chicken)
  • 1/4 cup plus 2 Tbsp chicken stock
  • 1/4 cup plus 1 Tbsp ketchup
  • 1 - 2 canned chipotle chiles in adobo sauce, seeded, minced, plus 2 Tbsp adobo sauce
  • 1/4 cup orange marmalade
  • 1 Tbsp fresh lime juice
  • 1 Tbsp unsalted butter
  • 1/4 teaspoon kosher salt or coarse sea salt, or more to taste
  • grated zest from the oranges used for the sauce
  • 2 tsp vegetable oil
  • 1 tsp kosher salt or coarse sea salt, or more to taste
  • 4 large bone in, skin on chicken breast halves
  1. Stir together the sauce ingredients in a small sauce pan. Bring to a boil over medium heat, then reduce to a bare simmer and cook for about 5 minutes. Let the sauce cool to room temperature.
  2. About 30 minutes before you plan to grill the chicken breasts, stir together the reserved orange zest, oil, and salt. Loosen the skin on the breasts. Rub the mixture lightly onto the breasts, over and under the skin, being careful to avoid tearing it or pulling it loose. Cover the breasts and let sit at room temperature for 20-30 minutes.
  3. Fire up the grill, bringing the temperature to medium (4-5 seconds with the hand test).
  4. Blot any moisture on the surface of the chicken with a paper towel. Transfer the chicken to the grill, skin side down. Grill, uncovered, for 30-35 minutes total, turning at least four times. (The chicken skin should face the grill enough to render fat and cook gradually without burning.) If one edge of the breasts is much thinner than the other, arrange the chicken so that the thinner edges are toward the outer, cooler edge of the fire. Watch for flare ups, shifting the breasts away from the flame as necessary. After you have turned the chicken twice, brush thickly with the sauce. If any of the pieces start to burn - rather than just get a few chewy, charred edges - move them away from direct flames as much as possible while they finish cooking. End with the chicken skin side down to give it a final crisping. When done, the chicken should be white throughout but still juicy, and register 170f on an instant read thermometer. Serve immediately.

When it was skin side down, I slid it over to the lower heat side, when bones down, I pushed it over to the hotter side.

I carve the meat off of the bones and then slice to serve.

Served it with more sauce, Parmesan roasted potatoes and a spring mix salad.

This was very good, I like d th e vibrancy of the sauce. I'd like to play with a version of this sauce on competition style BBQ thighs, I'm already working on a cherry - chipotle one.

Leftover T ip: I had a little of the chicken leftover and I was putting it away for lunch the next day when I had a moment of inspiration. I made a quick vinaigrette of 3 Tbsp of the orange-chipotle sauce, 1/4 cup white balsamic vinegar, salt, pepper, and 3/4 cup olive oil. Then at the office I just to ssed the lef tover chicken, red onion, some spring mix sal ad and the ora nge -chipotle vinaigrette. Great salad!

Recipe Summary

  • ¼ cup orange juice
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ¼ cup chopped fresh cilantro
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground chipotle powder
  • salt and freshly ground pepper
  • 2 skinless, boneless chicken breast halves

Whisk together the orange juice, lime juice, olive oil, cilantro, garlic powder, chipotle powder, and salt and pepper in a bowl. Pour marinade into a resealable plastic bag add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate, and then arrange chicken on grill. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side.