Orange BBQ Chicken and Quinoa Fried Rice

Enjoy the flavors of Chinese takeout orange chicken with American BBQ in this mouth-watering dish! I was inspired by the Neely’s Honey Orange BBQ Chicken for this recipe. The glaze is so good you’ll want to drink it haha. The chicken is most flavorful marinated overnight so remember to plan ahead. I also created a healthy take on fried rice using wholesome quinoa. You will not miss the rice! Grill this up for your family and friends this summer!

 -Mel

Health tips: Low fat, heart healthy, low carb

Orange BBQ Chicken Ingredients (4-6 servings)

Marinade

  • 4 lbs. chicken (drumsticks, thighs or breasts); Remove skin for less calories
  • 2 tablespoons orange zest
  • 1 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup Sriracha hot sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup ginger, minced or grated
  • 8-10 cloves garlic, minced or grated
  • Salt and pepper

Orange BBQ Glaze

  • 2 tablespoons unsalted butter (I use Yogurt butter for less calories)
  • 1/2 cup honey
  • 1/2 cup freshly squeezed orange Juice
  • 1/2 cup of your favorite BBQ sauce (I use Sweet Baby Ray’s Sweet ‘n Spicy sauce)
  • 2 tablespoons orange zest
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon allspice

Steps

  1. Mix the orange zest, orange juice, olive oil, soy sauce, hot sauce, mustard, ginger and garlic in a large container or freezer bag. Pat chicken dry and pierce in several spots. Add to the marinade and toss to combine. Cover with plastic wrap or zip bag tightly, and marinate overnight.
  2. Prepare the grill to medium/high direct heat. Let chicken come to room temperature before grilling.
  3. Drain the chicken from the marinade. Lightly sprinkle with salt and pepper. Grill on each side for 5 minutes until you get a nice char, then turn the heat to medium-low and cover. Continue cooking the chicken until it’s cooked through, about 25 minutes more. (Tip: Chicken is perfectly cooked at 165-175 degrees F. It’s hard to overcook bone-in drumsticks and thighs so even if it goes a bit above that, it’s still very tender. But still keep a close watch!)
  4. While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, orange zest, mustard and allspice. Cook until thickened. Reserve some of the glaze in small ramekins for serving.
  5. In the last 5 minutes of cooking, brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze. Enjoy!

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Quinoa Fried Rice Ingredients (4-6 servings)

  • 1 cup quinoa
  • 2 cups water
  • Drizzle of olive oil
  • 1/2 cup onions, diced
  • 6 garlic cloves, minced or grated
  • 1/4 cup celery, diced
  • 1/4 cup carrots, diced
  • 4 eggs, lightly beaten
  • 3-4 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons unsalted butter (I use Yogurt butter for less calories)
  • Pepper, to taste
  • Sliced green onions, for garnish

Steps

  1. Cook quinoa according to package instructions and set aside.
  2. Heat olive oil in a large skillet over medium/low heat. Cook onions and garlic for a few minutes until softened and golden.
  3. Add celery and carrots and cook until softened, about 15 minutes.
  4. Push the veggies to the side. Add more olive oil if needed on the other side of the skillet, and cook eggs to a scramble.
  5. Add in the quinoa, soy sauce, sesame oil, butter and pepper and mix everything together. Garnish with green onions and serve with the chicken. Enjoy!

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