Orange Pepper Chicken

Ingredients

For the Chicken and Marinade

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes
1 teaspoon orange zest, freshly grated
1 tablespoon olive oil

For the Orange Pepper Sauce

1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup honey
1 1/2 teaspoons black pepper, freshly ground
1/2 teaspoon red pepper flakes
1 teaspoon orange zest, freshly grated
1 tablespoon cornstarch
2 tablespoons cold water

For Garnish

2 green onions, sliced
1/2 teaspoon orange zest, freshly grated

Instructions

1
Prepare the Marinade: In a medium bowl, whisk together 1/4 cup fresh orange juice, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon minced garlic, 1 teaspoon grated fresh ginger, 1 teaspoon freshly ground black pepper, 1/2 teaspoon red pepper flakes, 1 teaspoon freshly grated orange zest, and 1 tablespoon olive oil.
⏱️ 5 min
2
Marinate Chicken: Add the chicken thighs to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.
⏱️ 2 min
3
Prepare Grill or Oven: Preheat your grill to medium-high heat (about 400°F) or preheat your oven to 400°F (if baking). If grilling, lightly oil the grates.
⏱️ 10 min•🌡️ 400
4
Cook Chicken: Remove chicken from marinade, discarding any excess marinade. Grill chicken for 4 to 6 minutes per side, or until cooked through and nicely charred, reaching an internal temperature of 165°F. If baking, arrange chicken on a baking sheet and bake for 20 to 25 minutes, flipping halfway, until cooked through.
⏱️ 15 min•🌡️ 400
5
Prepare Sauce Slurry: While the chicken cooks, prepare the sauce. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth; set aside.
⏱️ 2 min
6
Sauté Aromatics: In a medium saucepan over medium heat, heat 1 tablespoon olive oil. Add 1 tablespoon minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
7
Simmer Sauce Base: Stir in 1/2 cup fresh orange juice, 1/4 cup soy sauce, 1/4 cup honey, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon red pepper flakes, and 1 teaspoon freshly grated orange zest. Bring to a gentle simmer.
⏱️ 3 min
8
Thicken Sauce: Whisk in the cornstarch slurry and continue to simmer, stirring constantly, until the sauce thickens to your desired consistency, about 1 to 2 minutes.
⏱️ 2 min
9
Combine and Coat: Add the cooked chicken to the saucepan with the sauce. Toss to coat all the chicken pieces thoroughly.
⏱️ 2 min
10
Serve and Garnish: Transfer the Orange Pepper Chicken to a serving platter. Garnish with sliced green onions and additional fresh orange zest. Serve immediately.
⏱️ 2 min