Print

Ginger Chicken with Grilled Mandarin Oranges

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These tender juicy chicken thighs are perfectly marinated, grilled, and served with charred mandarins.

Ingredients

Scale

For the Chicken

  • 3 Tablespoons aged balsamic vinegar
  • 1 ½ Tablespoon finely grated or minced fresh ginger from a 1 ½” piece
  • Sea salt
  • 6 fresh thyme sprigs
  • 2 garlic cloves, finely grated or mashed to a paste
  • 1 Tablespoons gluten free tamari or soy sauce
  • 1 teaspoon fresh lime or lemon juice
  • 2 1/4 pounds boneless, skinless chicken thighs
  • Fresh pepper
  • Olive oil, for brushing
  • Handful of torn fresh basil (optional), cilantro, mint or parsley can be used

For The Mandarins

  • 4–6 mandarins, choose firm ones
  • 1 Tablespoon chopped fresh thyme
  • 1 Tablespoon olive oil for brushing
  • sea salt

Instructions

  1. Marinate the chicken: In a bowl large enough to hold the chicken, mix together balsamic vinegar, grated ginger and a pinch of salt. Add the thyme, garlic, tamari, and 1 teaspoon lime juice.
  2. Season chicken all over with salt and pepper. Add to the bowl and mix to coat the chicken. Cover bowl and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.
  3. Light the grill on high heat*
  4. Prepare the mandarins. Peel the mandarins with a peeler to just remove the outer orange, leave as much white as possible to hold the sections together. Cut off the ends and cut each mandarin into 3 slices horizontally.
  5. Brush with olive oil and sprinkle with sea salt and fresh thyme. Place directly on a clean oiled grill. Grill over direct heat until just charred, 2 to 3 minutes per side. Remove from the grill onto a plate.
  6. Turn down the grill to medium. Brush off any clinging pieces of marinade from chicken, and coat lightly with oil. Grill or broil* until charred and browned, 4 to 6 minutes per side.
  7. Transfer chicken to a platter along with the mandarins. Scatter with basil, if using, for garnish.
  8. Serve with a squeeze of lime and a drizzle of olive oil. Yogurt (regular or diary free) is nice on the side. It adds a cool and creamy complement to the smoky gingery taste, but the dish is just as delicious without it.

Equipment

Notes

If you don’t have a grill, make the chicken and mandarins in a broiler, arranging the rack about 4 inches from the heat source.

Find it online: https://eatwellenjoylife.com/ginger-chicken-with-grilled-mandarin-oranges/