Juicy Blackstone Orange Chicken (Print-Friendly Format)
Juicy chicken seared on a Blackstone, tossed in tangy orange sauce, with bell peppers and onions for vibrant flavor.
# Required Ingredients:
→ Main
01 -
1.36 kg boneless, skinless chicken thighs
02 -
15–30 ml avocado oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Vegetables and Aromatics
05 -
1 large red or yellow bell pepper, diced
06 -
60 g onion, diced
07 -
½ medium orange, thinly sliced, seeds removed
08 -
2 garlic cloves, finely minced
09 -
½ teaspoon (2 g) fresh ginger, minced
→ Sauce
10 -
240 ml fresh orange juice
11 -
30 g orange marmalade
12 -
100 g granulated sugar
13 -
30 ml soy sauce
14 -
30 ml rice vinegar
15 -
½ teaspoon (1.5 g) red pepper flakes, or more to taste
→ Garnish & Serving
16 -
Sliced green onion, for garnish
17 -
Steamed white rice, for serving
# How to Make It:
01 -
Cut chicken thighs into even, bite-size pieces. Toss with avocado oil, salt, and freshly ground pepper. Allow to marinate while preheating the griddle.
02 -
Preheat Blackstone griddle or flat-top grill to medium-high heat (190–205°C). Ensure the surface is hot enough for a consistent sizzle when the chicken is added.
03 -
Arrange chicken in a single layer without crowding. Sear undisturbed for 5–7 minutes, then turn once golden and easily lifted. Cook until both sides are browned and internal temperature approaches 65°C.
04 -
In a saucepan or griddle-safe pan, combine orange juice, orange marmalade, soy sauce, sugar, rice vinegar, ginger, garlic, and red pepper flakes. Whisk over medium heat until sugar dissolves and sauce simmers gently.
05 -
Move chicken together on the griddle. Pour orange glaze over chicken and toss to coat thoroughly. Allow sauce to bubble and thicken for about 5 minutes, forming a glossy layer.
06 -
In a separate section of the griddle, sauté diced bell pepper, onion, and orange slices until just tender and lightly caramelized, about 3–4 minutes.
07 -
Incorporate sautéed vegetables and orange slices into glazed chicken. Stir and cook together until chicken is fully cooked (minimum 74°C) and sauce clings to all ingredients with a sticky sheen.
08 -
Spoon orange chicken mixture over bowls of hot steamed white rice. Garnish generously with sliced green onion. Serve immediately for optimal texture and flavor.
# Additional Information:
01 -
For a lower sugar version, reduce the granulated sugar by half and increase fresh orange zest or juice as needed for balance.
02 -
To achieve a thicker glaze, whisk in a slurry of 1 teaspoon cornstarch dissolved in 2 teaspoons water during the final simmer.