Zesty Orange Chicken
step-by-step directions

Allison Dalke's Grilled Orange Chicken and Romaine Salad

  • For the Chicken:
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Orange (zest and juice)
  • 2 Garlic cloves (smashed)
  • Pinch of Cayenne Pepper
  • Salt and freshly cracked Black Pepper to taste
  • 4 Chicken Breasts (boneless; skinless)

For the Salad:

  • 1 Head of Romaine (chopped)
  • 2 Oranges (segmented; reserve 1/2 orange to juice)
  • 2 tablespoons Honey
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon fresh Oregano leaves
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 Red Onion (slivered)
  • Pinch of Cayenne Pepper
  • Salt and Pepper to taste
step-by-step directions
  • For the Chicken: Whisk together the marinade ingredients in a rimmed baking dish. Add the chicken and turn to coat. Allow chicken to marinate for up to 30 mins at room temperature.
  • Meanwhile, preheat the grill to medium-high. Remove the chicken from the marinade and place on the grill. Cook for 3 to 4 minutes on the first side then flip and continue to cook for 3 to 4 more minutes. Chicken should register 160 degrees on a instant read thermometer when cooked. Remove from grill and serve with Orange and Romaine Salad.
  • For the Salad: In a large bowl, whisk together the orange juice, Dijon, oregano, honey and olive oil. Season with cayenne, salt and pepper. Toss together the remaining ingredients with the dressing.
Similar categories: Dinner Courses & Meals
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