Ingredients for Orange Rosemary Chicken
- Frozen Orange Juice Concentrate
- Dry White Wine
- Honey Dijon Mustard
- Fresh Rosemary
- Soy Sauce
- Tabasco Sauce
- Garlic
- Hickory Chips
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
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How to Make Orange Rosemary Chicken
- Combine 1/2 cup orange juice, 1/4 cup olive oil, 2 tablespoons rosemary, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, and 1/2 teaspoon salt in a food processor or blender until smooth.
- Set the orange glaze aside.
- Preheat your grill to medium-high heat.
- Place 1/4 cup of soaked wood chips (e.g., hickory or applewood) in an 8x6-inch foil packet with the top open.
- Place the foil packet directly on the coals approximately 5 minutes before grilling the chicken to allow the smoke to infuse.
- Season the chicken generously with salt and freshly ground black pepper.
- Grill the chicken for 5 minutes per side, or until lightly golden brown, turning occasionally.
- Reduce heat to medium. Continue grilling, basting frequently with the orange glaze and turning occasionally, for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
49g
Carbs
6g