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BUSH'S® Orange-Black Pepper Chicken

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A delicious grilled chicken dish!
skill level
Easy
time
Over 120min
servings
3-5
cost
$
Contributed by : BUSH'S®
This delicious grilled chicken dish was created for BUSH’S® Grillin’ Beans® exclusively by Chef Jeffrey Saad, grilling expert, television host of numerous food-and cooking-related shows and author of the new cookbook, Jeffrey Saad’s Global Kitchen: Recipes Without Borders.
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things you'll need.
ingredients
  • For Marinade:
  • ½ cup fresh orange juice
  • 1 tablespoon fresh rosemary (chopped)
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1 tablespoon light brown sugar
  • For Chicken:
  • 2 each chicken breasts (skin on or off)
  • 2 each chicken thighs
  • 2 each chicken legs
  • Salt
  • 2 tablespoons canola oil
  • ½ tablespoon light brown sugar
  • ½ each lemon (cut into wedges)
  • 1 12-inch sheet plastic wrap
  • 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans®
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients ½ cup fresh orange juice
    1 tablespoon fresh rosemary (chopped)
    2 teaspoons ground black pepper
    1 teaspoon salt
    1 tablespoon light brown sugar
    instructions For Marinade: In large bowl, mix together orange juice, rosemary, pepper, salt and sugar.
  • step 2
    ingredients 2 each chicken breasts (skin on or off)
    2 each chicken thighs
    2 each chicken legs
    1 12-inch sheet plastic wrap
    instructions For Chicken: Place chicken in large bowl of marinade, turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 3 hours to overnight.
  • step 3
    ingredients Salt
    instructions Remove chicken from marinade and pat dry using paper towel, removing any excess marinade. Season both sides of chicken with salt and set aside. 
  • step 4
    ingredients    
    instructions Pour marinade into small saucepan. Set aside for later use.
  • step 5
    ingredients 2 tablespoons canola oil
    instructions Set one side of clean grill to medium-high heat and one side to low heat. (Note: If using charcoal grill, push coals to 1 side of grill.) Drizzle oil on both sides of chicken to prevent sticking.
  • step 6
    ingredients   
    instructions Using tongs, place chicken on hotter side of grill, skin side down (if keeping skin on). Cook 3 minutes or until dark grill marks appear. Flip chicken using tongs and move to low heat side of grill. Cook 5 minutes or until internal temperature is at least 165 degrees. (Tip: Closely monitor chicken while grilling and move aside if flames rise-up.)
  • step 7
    ingredients ½ tablespoon light brown sugar 
    instructions While chicken is cooking, add remaining sugar to saucepan with marinade. Simmer over low heat until marinade reduces by ⅓ in volume, about 5 minutes. Remove from heat. 
  • step 8
    ingredients   
    instructions With basting brush, coat one side of chicken with marinade and cook 45 seconds. Flip chicken using tongs. Coat second side of chicken with marinade and cook 45 seconds. Set remaining marinade aside.
  • step 9
    ingredients ½ each lemon (cut into wedges) 
    instructions Using tongs, remove chicken from grill and place on platter. Squeeze lemon wedges over chicken and top with remaining marinade.    
  • step 10
    ingredients 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans®
    instructions Serve with BUSH’S® Sweet Mesquite Grillin’ Beans®.
  • print recipe 
 

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