Juicy Blackstone Orange Chicken

If you ask me, cooking Asian takeout favorites at home is always a good idea.

This Blackstone version of the popular orange chicken brings all the flavors you love right to your own backyard. Sweet and tangy orange sauce coats perfectly crispy chicken pieces, all cooked on a sizzling flat top griddle.

The sauce comes together quickly with fresh orange juice, soy sauce, and just a touch of honey, while the chicken gets that wonderful slightly charred exterior that the Blackstone does so well. A sprinkle of sesame seeds and green onions adds the finishing touch.

It’s a family-friendly dish that’s easier than you might think, perfect for those nights when you’re craving takeout but want to cook at home.

What Kind of Chicken Should I Use?

While this recipe calls for chicken thighs, you’ve got some flexibility here. Chicken thighs are a great choice because they stay juicy and tender on the griddle, and they’re more forgiving if you cook them a little longer than planned. You could swap in chicken breast if you prefer white meat, but you’ll need to watch it more carefully since it can dry out faster than thighs. For the best results, try to cut your chicken pieces into similar-sized chunks – about 1 to 1.5 inches works well for even cooking. If you’re starting with frozen chicken thighs, make sure they’re completely thawed and pat them dry with paper towels before cooking to help get a nice sear on the Blackstone.

Options for Substitutions

This tasty orange chicken recipe can be adapted with several easy swaps:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast instead. Just be careful not to overcook it as it can dry out more quickly.
• Avocado oil: Any neutral cooking oil works here – vegetable oil, canola oil, or even light olive oil are good options.
• Orange juice and marmalade: Fresh-squeezed is best, but bottled orange juice works too. If you don’t have marmalade, use honey plus an extra tablespoon of orange juice and some orange zest.
• Rice vinegar: Apple cider vinegar or white vinegar can work in place of rice vinegar – just use a bit less as they’re stronger.
• Fresh ginger: If you don’t have fresh or squeezable ginger, use 1/4 teaspoon ground ginger instead.
• Bell pepper: Any color bell pepper works fine, or try snap peas or broccoli for a different twist.
• Red pepper flakes: Substitute with a pinch of cayenne pepper, or leave it out if you prefer less heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking orange chicken on a Blackstone griddle is temperature control – cooking at too high heat can burn the sauce and create a bitter taste, so maintain medium heat and watch your temperature zones carefully. Getting the right sauce consistency can be tricky, but you can avoid a runny sauce by letting it reduce properly until it coats the back of a spoon, which usually takes about 5-7 minutes of simmering. To prevent tough, chewy chicken, don’t overcrowd the griddle surface – work in batches if needed, giving each piece enough space to cook evenly and develop a nice sear. For the best flavor development, make sure to let your chicken pieces get a good sear before adding the sauce, and when mixing the sauce ingredients, whisk them thoroughly to prevent the sugar from clumping at the bottom.

What to Serve With Orange Chicken?

This sweet and savory orange chicken pairs perfectly with fluffy white rice, which soaks up all that delicious sauce. If you’re looking to add some extra veggies to your meal, steamed broccoli or snap peas are great options that complement the orange flavor really well. For a complete takeout-style experience at home, try serving it alongside some vegetable egg rolls or a simple Asian cucumber salad. You can also swap the traditional rice for some lo mein noodles or brown rice if you want to change things up.

Storage Instructions

Keep Fresh: This Blackstone orange chicken stays good in the fridge for up to 4 days when stored in an airtight container. The sauce might thicken a bit in the fridge, but that’s totally normal. It’s perfect for meal prep – just portion it out with rice for easy lunches throughout the week!

Freeze: Want to save some for later? Let the chicken cool completely, then pack it in freezer-safe containers or bags. It’ll keep well in the freezer for up to 3 months. I like to freeze individual portions with rice for quick work lunches.

Reheat: To warm up your orange chicken, pop it in the microwave for 1-2 minutes, stirring halfway through. For better results, heat it in a skillet over medium heat until warmed through. If the sauce seems too thick, just add a splash of water or orange juice while reheating.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 160-180 g
• Fat: 100-120 g
• Carbohydrates: 200-220 g

Ingredients

• 3 pounds boneless, skinless chicken thighs
• 1-2 tablespoons avocado oil
• 1 large bell pepper, chopped into bite-sized pieces
• 1/2 small onion, chopped into bite-sized pieces
• 1/2 medium orange, thinly sliced with seeds removed
• Salt and pepper to taste
• 1 cup orange juice
• 2 tablespoons orange marmalade (such as smucker’s)
• 1/2 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon ginger, minced (squeezable type works well)
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• Serve with cooked white rice, cauliflower rice, or noodles
• Garnish with sliced green onions

Step 1: Prepare the Chicken

Begin by trimming excess fat from the boneless, skinless chicken thighs.

Cut the thighs into bite-sized chunks.

In a large bowl, add the cut chicken, 1-2 tablespoons of avocado oil (or your favorite cooking oil), and a pinch of salt and pepper.

Toss the chicken to evenly coat with the seasoning and oil.

Step 2: Make the Orange Sauce

Heat your griddle to about 375-400 degrees F.

In a small saucepan placed on the griddle top, add all of the orange chicken sauce ingredients.

Stir them to combine, and heat the mixture until the sugar is fully dissolved.

Once done, remove the pan from the heat and set it aside.

Step 3: Cook the Chicken

Place the seasoned chicken pieces on the heated griddle surface and let them cook untouched on the first side for about 5-7 minutes, or until a nice golden brown crust develops.

Flip to the second side and continue to cook until the internal temperature reaches about 150-160 degrees F.

Step 4: Add and Reduce the Sauce

Move the chicken pieces together on the griddle and slowly pour about half of the prepared orange sauce on top.

Stir briefly, then add the remaining sauce.

Allow the sauce to reduce and thicken to your liking, stirring occasionally.

You can adjust the griddle heat to control the sauce reduction.

Step 5: Sauté the Vegetables and Combine

On a clear area of the griddle, add cut bell peppers, onion, and orange slices.

Sauté until they are tender crisp, or to your desired doneness.

Once ready, add the vegetables and orange slices to the chicken and sauce mixture on the griddle.

Continue to cook, stirring occasionally, until the chicken is cooked to a minimum internal temperature of 165 degrees F.

Step 6: Serve the Orange Chicken

Remove the orange chicken from the griddle and allow it to cool slightly before serving.

Serve the orange chicken over white rice, cauliflower rice, stir-fry vegetables, or noodles of your choice.

Enjoy your flavorful homemade orange chicken!