Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa
The weather is warming and you know what that means? It’s time to fire up the grill!
There was a time when I was forbidden to use the grill. It may be because there was some really fine print I was unaware of in my marriage contract that stated the grill was the sole domain of the husband. Or it could have been due to a few “incidents” that involved propane, matches, impatience, explosions, singed hair and eyebrows, screaming children … you get the idea.
In any case, times have changed and now I view the grill as just an extension of my kitchen. May as well keep the heat outside rather than in. Plus I love those groovy grill marks!
This Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa recipe is quick, easy, and oh, so tasty! It’s also pretty, which makes it a great dish to serve to dinner guests.
It consists of some boneless skinless chicken thighs (you can use breasts but thighs have so much more flavor) a marinade made of San-J’s gluten free Orange Sauce, olive oil, salt and pepper, and for a little kick, some chipotle chili powder. Then to top it all off, a lovely citrus salsa.
So – ready, set, get your grill on!
- ½ cup plus 1 tablespoon San-J Orange Sauce divided use
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ - 1½ teaspoons chipotle chili powder divided use
- 12 boneless skinless chicken thighs trimmed of any excess fat
- 3 medium oranges peeled and chopped
- ½ medium red onion diced
- 2 plum tomatoes seeded and chopped
- ¼ cup fresh cilantro roughly chopped
- 1 lime juiced
- Vegetable oil for brushing the grill
In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 teaspoon chipotle chili powder. Pour into a large food storage bag. Add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.
In a medium mixing bowl, combine the remaining 1 tablespoon of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ - ½ teaspoon chipotle chili powder (depending on how spicy you want it). Reserve.
Heat grill to medium-high and brush the grates with oil. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and grill, covered, for 6-8 minutes per side. Serve with the citrus salsa.
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