Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup frozen orange juice, thawed
- ¼ cup rice wine vinegar
- 2 tbsp canola oil
- 2 tbsp soy sauce
- 1 tbsp Asian chile paste
- zest of 1 orange
- 6 skinless chicken thighs
- orange sections
- sliced scallions
Directions
In a bowl, whisk first 6 ingredients.
Place in plastic bag.
Add chicken, seal and shake to coat.
Refrigerate 2 hours.
Heat outdoor grill.
Coat grill rack with oil.
Remove chicken from bag, reserve marinade.
Grill 20 minutes covered, turning and basting with marinade every 5 minutes until done.
In a saucepan, boil remaining marinade 1 minute.
Drizzle over chicken and serve.
Garnish---with orange sections and sliced scallions.
Category:Cathy's Recipes
Category:Asian Meat Dishes
Category:Chicken Recipes
Category:Orange juice Recipes
Category:Orange Recipes