Orange Pepper Chicken

• total time: 4 hours 41 minutes

Ingredients

MARINADE

2 lbs chicken thighs, boneless

3 cloves garlic, minced

1 orange, juiced

1/2 C soy sauce, low-sodium

1 TBSP rice vinegar

1 tsp kosher salt

1/4 C olive oil

ORANGE PEPPER SAUCE

Full recipe and ingredient list on the blog (link in bio) or directly here:

www.CasitaMade.com/post/orange-pepper-chicken

Directions

STEP 1: MARINATE

Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken. Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins.

STEP 2: COOK

Grill the chicken over medium heat for 12-15 minutes, flipping occasionally. Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 170°F.

STEP 3: SAUCE

When the chicken is finished cooking, preheat a skillet or saucepan over medium heat. Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low. Quickly add in the remaining sauce ingredients so the garlic doesn’t burn. Simmer on low for a few mins until it begins to thicken, then turn off the heat and add the orange zest and salt to taste. Coat the chicken in the sauce then serve.