Sometimes it may seem like grilled chicken breasts have been done to death, and that there’s really only one way they’re ever served: boneless and skinless. These grilled chicken breasts, with the bone in and skin on, can be juicier and tastier (according to our friend at Nibble Me This). This recipe may need a little more care and watchfulness, but we assure you it is worth it. Pair the juicy, tender meat with this fruity orange chipotle sauce, and you’ll have a winning meal in no time. Happy grilling!
Orange Chipotle Chicken Breasts (by Chris G. of Nibble Me This)
For the orange chipotle sauce
- 1/2 cup fresh orange juice (zest grated and reserved for the chicken)
- 1/4 cup plus 2 Tbsp chicken stock
- 1/4 cup plus 1 Tbsp ketchup
- 1-2 canned chipotle chiles in adobo sauce, seeded, minced, plus 2 Tbsp adobo sauce
- 1/4 cup orange marmalade
- 1 Tbsp fresh lime juice
- 1 Tbsp unsalted butter
- 1/4 teaspoon kosher salt or coarse sea salt, or more to taste
For the chicken
- grated zest from the oranges used for the sauce
- 2 tsp vegetable oil
- 1 tsp kosher salt or coarse sea salt, or more to taste
- 4 large bone in, skin on chicken breast halves
- Stir together the sauce ingredients in a small sauce pan. Bring to a boil over medium heat, then reduce to a simmer and cook for about 5 minutes. Let the sauce cool to room temperature.
- About 30 minutes before you plan to grill the chicken breasts, stir together the reserved orange zest, oil, and salt.
- Loosen the skin on the breasts. Rub the mixture lightly onto the breasts, over and under the skin, being careful to avoid tearing it or pulling it loose. Cover the breasts and let sit at room temperature for 20-30 minutes.
- Heat your grill to medium.
- Blot any moisture on the surface of the chicken with a paper towel. Transfer the chicken to the grill, skin side down.
- Grill, uncovered, for 30-35 minutes total, turning at least four times. (The chicken skin should face the grill enough to render fat and cook gradually without burning.) If one edge of the breasts is much thinner than the other, arrange the chicken so that the thinner edges are toward the outer, cooler edge of the fire. Watch for flare ups, shifting the breasts away from the flame as necessary.
- After you have turned the chicken twice, brush thickly with the sauce. If any of the pieces start to burn, move them away from direct flames while they finish cooking. End with the chicken skin side down to give it a final crisping. When done, the chicken should be white throughout but still juicy, and the internal temperature should be 170°F. Serve immediately.