Go Back
+ servings
Print Recipe
4.97 from 61 votes

Orange Ginger Chicken

This chicken is bright, citrusy with the spiciness of fresh ginger. The soy sauce I use in the marinade and sauce isn't pronounced, but it helps marry the citrus, ginger, and garlic, and adds a lovely hint of umami flavor.
Prep Time15 mins
Cook Time25 mins
marinade1 hr
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: ginger chicken, grilled chicken recipe, orange chicken
Servings: 6 servings
Calories: 282kcal


  • 1 ½ teaspoons grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 ½ teaspoons grated lime zest
  • 1 tablespoon lime juice juice of about 1 lime
  • 1 tablespoon soy sauce
  • 1 tablespoon plus 1 teaspoon honey
  • 2 teaspoons grated fresh ginger
  • 4 garlic cloves minced
  • 2 tablespoons finely chopped fresh cilantro optional
  • ½ teaspoon salt
  • Pinch cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 pounds boneless skinless chicken breast


  • In a large bowl, whisk orange zest and juice, lime zest and juice, soy sauce, honey, ginger, garlic, cilantro, salt, cayenne, and pepper. Add the olive oil, whisking constantly until combined.
  • Transfer ¼ cup of the orange-ginger mixture to a separate small bowl; cover and refrigerate. Add the chicken to the bowl with the remaining orange marinade and toss them in the sauce. Marinate for at least 1 hour and up to 24 hours.
  • Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the chicken from the bag and arrange on the grates over the low heat burners.
  • Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer. To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
  • The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.
  • Stir the refrigerated orange-ginger sauce and drizzle or brush it on the chicken before serving.


Sodium: 436mg | Calcium: 11mg | Vitamin C: 5mg | Vitamin A: 35IU | Sugar: 3g | Fiber: 1g | Potassium: 591mg | Cholesterol: 95mg | Calories: 282kcal | Saturated Fat: 3g | Fat: 13g | Protein: 34g | Carbohydrates: 5g | Iron: 1mg