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Honey Orange Chicken

 Honey Orange Chicken
"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 1 cup chicken broth
  • 1 cup orange juice
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange peel
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 bone-in chicken breast halves (10 ounces each)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 cups hot cooked rice
  • Chopped green onions, orange slices and parsley sprigs, optional


  • In a saucepan, combine the first nine ingredients. Bring to a boil.
  • Remove from the heat; cool. Pour 1-1/3 cups marinade into a large
  • resealable plastic bag; add chicken. Seal bag and turn to coat;
  • refrigerate for 4-8 hours or overnight, turning occasionally. Cover
  • and refrigerate remaining marinade.
  • Drain chicken, discarding marinade. Grill, covered, over medium heat
  • for 12-15 minutes on each side or until juices run clear. Meanwhile,
  • combine cornstarch and water in a small saucepan until smooth; stir
  • in reserved marinade. bring to a boil; cook and stir for 2 minutes

2 of 2

Honey Orange Chicken (continued)

Directions (continued)

  • or until thickened.
  • Remove and discard skin from chicken. Serve chicken over rice;
  • drizzle with sauce. Garnish with green onions, orange slices and
  • parsley if desired. Yield: 4 servings.
Nutritional Facts: One serving (1 chicken breast half and 6 tablespoons sauce with 1 cup rice) equals 504 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 755 mg sodium, 89 g carbohydrate, 1 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.