Fresh, juicy navel oranges and a bit of crushed red pepper add a sweet and spicy flair to BBQ-sauced grilled chicken thighs.
What You Need
Original recipe yields 4 servings
5 navel orange s, divided
1/2 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce
1/4 tsp. crushed red pepper
4 boneless skinless chicken thigh s (1 lb.)
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Let's Make It
Squeeze juice from 1 orange; mix with barbecue sauce and red pepper. Pour half over chicken in shallow dish; turn to evenly coat both sides. Refrigerate 15 min. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining oranges into 4 slices.
Remove chicken from marinade; discard marinade. Place 8 orange slices on grill grate; top with chicken. Brush with some of the reserved sauce.
Grill chicken 10 min.; turn. Add remaining orange slices to grill. Grill 5 to 10 min. or until chicken is done (165°F), turning chicken and oranges occasionally and brushing with the remaining sauce.
Remove chicken and oranges from grill. Discard orange slices from under chicken. Serve chicken with remaining grilled orange slices.
How to Grill Vegetables
Serve with grilled fresh vegetables. Just toss your favorite vegetables, such as quartered red and green peppers, asparagus spears or zucchini, cut lengthwise in half, with your favorite KRAFT Dressing, using about 2 Tbsp. dressing for each cup of vegetables. Drain the vegetables then add to the grill for the last 5 to 7 min. of the meat grilling time. Grill until tender, turning occasionally.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* 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.