Navel oranges divide and conquer in this tasty chicken recipe. Some are juiced and added to the BBQ sauce. And slices are grilled along with the veggies.
What You Need
Original recipe yields 4 servings
1/2 cup orange juice
1/3 cup BULL'S-EYE Original Barbecue Sauce
4 small boneless skinless chicken breasts (1 lb.)
3 navel orange s, each cut into 4 slices, divided
1 large zucchini, cut in half lengthwise
2 red pepper s, cut into quarters
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Let's Make It
Mix orange juice and barbecue sauce until blended. Pour half over chicken in shallow dish; turn to evenly coat all breasts. Refrigerate 30 min. to marinate. Refrigerate remaining orange juice mixture until ready to use.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Reserve half the remaining orange juice mixture; brush remaining onto chicken.
Grill chicken 9 min.; turn. Add vegetables and remaining orange slices to grill. Cook 5 to 7 min. or until chicken is done (165°F), turning chicken, vegetables and oranges occasionally and brushing with the reserved juice mixture.
Remove chicken, vegetables and oranges from grill. Discard orange slices from under chicken. Serve chicken with vegetables and remaining oranges.
Asian Orange-BBQ Chicken
Add 1 Tbsp. lite soy sauce, 1/2 tsp. ground ginger and 1/4 tsp. garlic powder to the orange juice sauce mixture before using as directed.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.