Grilled Chicken Thighs With Spicy Orange Sauce

I seem to be on a grilling trend lately now that the weather has warmed up, and one of my favorite things to grill are chicken thighs. I grew up thinking I was a white meat only girl, and never even gave chicken thighs or legs a chance until the past few years. I now prefer thighs over breast meat, and like the price even more. Thighs grill up beautifully, and never seem to dry out. I often just marinade the thighs and then grill them without any sauce, but last week I was craving something different and began to pull things out that I thought would create a great tasting sauce such as my homemade orange marmalade, fresh ginger & garlic, a touch of soy sauce, and one red hot pepper for heat. The sauce was delicious and really made the simple thighs something special. Try and find low sugar marmalade if possible, and low sodium soy sauce is best. Although we like a bit of spice in our food, feel free to leave out the red pepper if you prefer. To keep this dish as healthy as possible, I remove the skin and trim away any excess fat from my thighs also.

Why Healthy

  • By removing the skin and trimming away any fat you are keeping the chicken thighs healthy.
  • Choose low sugar marmalade to reduce calories.



Grilled Chicken Thighs With Spicy Orange Sauce

A vibrant, spicy orange sauce turns simple grilled chicken thighs into something special.

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 14 mins


8 Medium Chicken Thighs
1 Cup Low Sugar Orange Marmalade
1 Tablespoon Chopped Fresh Ginger
2 Garlic Cloves, Peeled & Chopped
1 Tablespoon Soy Sauce
1 Small Red Hot Pepper (Optional)
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Fresh Parsley


Remove skin from the thighs and trim away any fat.
In a small bowl mix together the marmalade, ginger, red pepper, garlic & soy sauce, then season with salt and pepper.
Use a hand mixer/wand to blend the sauce until smooth.
Stir in the parsley and set aside until needed.
Prepare a medium-hot fire for grilling or preheat a gas grill, and arrange a rack 3 to 4 inches from the heat.
Brush or spray the grill rack with oil and arrange the thighs on the rack.
Grill the chicken 5 to 7 minutes per side or until opaque and cooked through.
After the first 5 minutes of cooking, brush well with the orange sauce. (To test if done, pierce a thigh with a knife and, if the juice is clear, the thighs are cooked.)
Remove from the grill to a platter and serve.


2 Responses to “Mushroom Farro Soup”

  1. Melisa — November 17, 2012 @ 8:17 am

    Louise, I love the color of your soup! The last couple of days have put me in Fall mood, and I am loonikg forward to the bounty of the season.I always roast my pumpkin and squash for soup, but never tried roasting the onions. What a great idea, and a time-saver, too.I am spoiled from eating in season, fresh, natural apples in Serbia, and the big, perfect, glistening orbs do not appeal to me at all. Give something crispy, crunchy, juicy, a bit green, a bit red, and I am happy. Braeburn and Honeycrisp are my favorites.Great photos, as usual!


  2. cooking food — January 3, 2014 @ 11:26 am

    This looks truly yummy! It’s just what I have been looking for. So I have decided to cook it myself at home.


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