Grilled Orange Chicken with Vegetables
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Grilled Orange Chicken with Vegetables

Submitted by: Barbara Dodson

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Servings: 6

A tangy twist on the chicken. Makes great leftovers for a chicken salad lunch the next day.


  • 3 med. orange, fresh, organic
  • 1 lime, fresh, organic
  • 1 tbs. vinegar, apple cider, organic, unfiltered, raw
  • black pepper, ground, organic to taste
  • 2 tsp. dijon mustard, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 6 chicken breast, skinless, organic, free-range
  • 2 lbs. asparagus, fresh, organic
  • 6 sml. zucchini, fresh, organic
  • 1 tsp. sea salt, unrefined and pure


Cut 1 orange into wedges (keep peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place the zest and juice in a glass bowl. Add lemon juice, apple cider vinegar, ground pepper, and Dijon mustard; whisk together to blend. Slowly whisk in about 1 tablespoon olive oil; and set aside.

Place chicken breasts between two sheets of plastic wrap; pound to 1/2-inch thick. Place chicken in a glass bowl; pour half of the reserved vinaigrette over the chicken. Coat thoroughly, cover and chill 1 to 2 hours to marinate.

Heat a grill until very hot -- I BBQ this recipe on a nice day. Coat asparagus (washed and trimmed) and zucchini (cut on the diagonal in 1/4-inch slices) with olive oil; sprinkle with sea salt. Grill vegetables and reserved orange wedges until tender. Remove chicken from marinade; season with sea salt. Discard marinade. Grill until browned on both sides and cooked. Arrange chicken and vegetables on a platter. Serve with remaining reserved vinaigrette drizzled on top.