Tag Archives: orange

Easy Orange Marinade


1/2c 100% Orange Juice
1/3-1/2c Soy Sauce
1tsp Garlic Powder
2 Dried Bay Leaves

Marinade 5-6 hours. OPTIONAL (We do!): Remove from Marinade, drain excess juice. Place on plate. Season both sides with shake of (Choose ONE!):
-McCormick’s Brick Oven Seasoning (What we did!)
Tay’s Chicken Rub (w/Brown sugar!)
-Or, McCormick’s Montreal Steak Seasoning
Allow to sit 15minutes.
 Then, Grill! (Charcoal Grill is Best!)

Eat Alone. Or serve over Rice (Cooked in Broth) with Vegis.


Wasabi Orange Pinwheels

Having a little leftover Orange-TAYstic Chicken, I thought of a GREAT Pinwheel Recipe!

Leftover Orange-TAYstic Chicklets over Rice and Vegis *See notes
Soft Shell Tacos

3 oz. Cream Cheese
2tsp + 1/4tsp Prepared Wasabi Sauce (Kikkoman)
About 2tsp Green Onions, or to taste, minced

Mix Cream Cheese and Wasabi. Stir in Scallions. Spread onto ENTIRE Shell. Add a line of Orange Chicken, then top that line with Rice and Vegis. Roll snug. Wrap in Foil. Fridge for 1 hr. Eat, or, SLIGHTLY Warm and Eat.

*Orange-TAYstic Chicken is an Orange Chicken with Sweet Bell Peppers and Onions, topped over Chicken Broth Rice with Peas and Carrots.
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Orange-TAYstic Chicklets (Orange Chicken N Peppers over Rice w/Carrots N Peas)


1.5 pkg. Frozen Peppers and Onions
1 sm. can Mandarin Oranges, drained

Chicken Marinade
(About 1.5-2 lb.):
1/3c Soy Sauce
1/2tsp McCormick’s Orange Peel
1/4tsp Chinese 5 Spice
1T Mirin
1T Lemon Juice (Fridge 100% Kind)
1tsp Sesame Seed Oil

1/4c Orange Juice (100%, no pulp)
6T Orange Marmalade
1/8tsp Sea Salt
1/8tsp McCormick’s Orange Peel
1/4tsp Red Pepper Flakes

2c Rice
Water Rice calls for (Mine wasn’t Instant Rice, so, 4c)
2 Chicken Broth Cubes, crushed
Small shake of Garlic Powder
1.5c Frozen Peas AND Carrots

Marinade Chicken 4 hours.  Mix Sauce Ingredients, well.

“Next time, I ‘ll cook in Skillet. But, seeing as I didn’t do it that way, I can’t give you exact instructions for that. I’ll tell you exactly how I did it and will get up new instructions when I do Skillet Way (Should be easy- Heat Skillet, Cook all, and Cook Down Juices). Here’s exactly how I did it, tho:”

Butter Flavor Cooking Spray baking dish. Lay in Frozen Vegis. Top with Chicken. Pour over Sauce. Cover, cook til Chicken is done (I do about 450 for 35-40 minutes). It was TOO Juicy, so I added to Skillet, and cooked down juice!
Rice: Mix Water, Crushed Broth Cubes, and Garlic Powder. Bring to boil. Add in Rice and Peas/Carrots. Simmer til done. Serve Orange Chicken over Rice.
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Tay’s Wasabi Orange Legs


Marinade (For About 7 legs):
About 1/2c White Vinegar
About 1T McCormick’s Montreal Steak Seasoning

Now, I eyeball it. I give a good shake of the Montreal to EACH SIDE of Chicken. I throw into a ziploc bag and add in an eyeball amount of vinegar. I mix around. Marinade about 1.5 hours.
CHARCOAL GRILL IS BEST!!! Grill/Cook them suckers. Toss Chicken with Sauce BELOW. Eat!

Tay’s Wasabi Orange Sauce:
1/2c Orange Marmalade
2T Soy Sauce
1/2tsp Sesame Seed Oil
1tsp Wasabi PASTE
1/4tsp McCormick’s Dried Orange Peel
1/4tsp Ginger
1/4tsp Garlic Powder
1/8tsp Sea Salt

PREMAKE Sauce about 1 hr prior. Set aside (I did in room temp.).


Notes: ABOVE WAS SERVED WITH SWEET POTATOES STUFFED WITH CHIPOTLE BLACK BEANS. Sauce can be used for Legs, Wings, Breasts, Sauteed Vegis, even to Cook and throw into Egg Rolls with a Slaw: Sliced Radishes, Onions, Cucumber mixed with a little Sour Cream.
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Orange you Glad the Hot Chickies are Here?! (Chipotle Orange Chicken)


Do what you will with this Orange Sauce Recipe. Use Marinade, then Cook/Grill, toss Sauce with Cooked/Grilled Chicken Legs/Wings/Breasts. Bake with it. Top over Stir Fry Vegis. Many Endless Options. Here’s one of the MANY ways we use this sauce!

Orange Sauce:
5T TO 6T Orange Marmalade (I did 5T)
1/8tsp McCormick’s Dried Orange Peel
2T TO 3T canned Chipotle in Adobo, minced (I did 3T)
1/4tsp Lemon Juice (Store shelf kind)

1/2c Mandarin Oranges (Top for baking)

Chicken Marinade (1 hour):
3T Vinegar
1/2tsp Chili Powder
1/4tsp Paprika
1/4tsp Sea Salt
1/4tsp Garlic Powder
1/8tsp Ginger Powder

Coleslaw Mix (Optional):
1c Coleslaw mix (Just cabbage NOT sauce!)
3T Carrot, grated
2.5T Sour Cream
1/4tsp Lemon Juice (Store shelf kind)
1/4tsp Dried Cilantro

Toppings: Onions (I skipped), Shell-less Honey Roasted Sunflower Seeds

Marinade chicken for 1 hour. Best time to make orange sauce (Be sure to Mince up chipotles WITH sauce), place aside. Cube Chicken. Brown chicken in skillet (No need to cook through).
Butter Flavor Cooking Spray a baking dish. Add chicken. Toss with sauce. Top with mandarin oranges. Bake in preheated oven at 450 for about 15minutes, uncovered. Toss, bake additional 10-15 minutes, or til done. Allow to cool a minute. Give light mix.
While chicken is baking, mix coleslaw mix. Cover and fridge til done.
Top lettuce wrap OR over Rice (Cooked in chicken broth, then few shakes of pepper.), top with a little coleslaw mix, then toppings. Enjoy.

Notes: Coleslaw mix is optional if using rice option (USE IF DOING WRAPS!!! It’s tasty!).  Option to use Lemon Cilantro Rice cooked in Broth.
Optional- Minced celery can be added to coleslaw mix or to chicken while cooking. Skipping coleslaw mix and just topping over rice. Endless options, options, options.
OPTIONAL to Marinade Chicken Breasts. GRILL. Toss with Sauce!!!
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Orange You Glad the CooCooNuts are Here?! (Coconut Orange Chicken Bites)

Coconut Orange Chicken Bites 2
Healthier/Other Options Below.

About 1.5lb Chicken Breasts, thawed and cubed *See Notes
1T – 2T Sweetened Coconut Flakes

5.5T – 6T Sweet Orange Marmalade
1T Soy Sauce
1/4tsp Ginger Powder
1tsp Lemon Juice (Fridge Concentrate Kind)
1.5tsp canned Unsweetened Coconut Milk
1/4tsp – 1/2tsp Hot Chili Oil (I did 1/2tsp)
1/2tsp Red Pepper Flakes

Breading (Mix):
6-8T Cornstarch
3T Bread Crumbs (I used Italian- All I had)
1/2c Sweetened Coconut Flakes, minced/blended more
1/2tsp Garlic Powder
1/4tsp Pepper

2 Eggs Beaten
2T canned Unsweetened Coconut Milk

About 5T Vegetable Oil

AT LEAST one hour prior to cooking, mix sauce mix.
Cube chicken. BLEND/MINCE coconut flakes, to make smaller! Stays on chicken better. Mix breading in one bowl. Whisk eggs and 2T coconut milk in another bowl. Toss chicken with breading mixture. Drizzle egg over, quick mix. Heat oil in skillet, I start with 3T of oil and add, as needed. Brown chicken. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Gently, quick stir. Bake UNCOVERED in preheated oven at 350 for 15minutes. Mix once, then bake another 15minutes.
Serve with: 2.5c uncooked Rice. Add amount water called for AND 2 crushed Chicken Broth Cubes. Add in Frozen Broccoli and Frozen Peas. Microwave/Cook per instructions.

-Try marinading chicken in coconut milk for 1 hour prior to cutting into cubes and cooking!
CUT CALORIES! : You can SKIP breading and egg mix… By doing it this way:
Butter Cooking Spray Skillet (Or Oil it). Halfway cook chicken, or brown each side. Add to baking dish. Top with 1-2T coconut flakes. Top with sauce. Bake 350, uncovered, for 15minutes. Toss, then bake another 15minutes.
-Try heating this up with up to 1tsp Sriracha Sauce- Have yet to try. May alter flavor.

-Coconut oil can be tried. I have yet to, tho.
-Amp up orange flavor with 1/4tsp McCormick’s Dried Orange Peel
-Using Sesame Oil instead of Hot Chili Oil

Try Our Other Bites: BBQ Chicks, Lemony Snickets Chicks, Sweet N Sour Chicks, Buffalo, etc.
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Orange-Yaki Chicken (Orange Teriyaki Chicken)


1/2c Sweet Orange Marmalade
3T Teriyaki
1T Soy Sauce
1/4tsp McCormick’s Dried Orange Peel
1/4tsp Ginger Powder
1T Lemon Juice (Fridge Concentrate Kind)
1T Water
1tsp Sesame Seed Oil

Mix, WELL, marinade. SAVE 2T of marinade (For brushing meat before serving). Marinade 5hours. Cook (We grill). Brush saved sauce onto chicken. Serve over Rice cooked in Chicken Broth, with shake of Garlic Powder and Pepper.
*Optional: Red Pepper Flakes for Heat
Can be used as a sauce, as well. Serve over chicken. Or do our “Chicks/Bites” recipe technique- Cube raw, thawed, chicken. Add to batter, mix in beaten egg. Fry in oil, browning all sides. Add to baking dish. Top with sauce. Bake. 15-20min.

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