Hooray for summer! That means vacation, going to the beaches, travelling, or just having a summer grilling party in your backyard! But — isn’t it too hot too grill? In a recent article by the Washington Post, the heat index in many parts of the US can become extremely dangerous nowadays. In fact, Austin, Texas is expected to reach a heat index of 109°F in the next few days. That includes extreme heat during the daytime and warm nights where air-conditioning is a must. So, what to do if you want to grill your food?
How to do your Indoor Summer Grilling
There are four ways that you can still grill indoors so you don’t have to spend time outdoors. The first option is to get an indoor electric griddle. You can also use this for making pancakes and cooking bacon. The second method is to buy a stovetop grill that you can place over your stove and grill your pork chops and other meat. The third option is to get Japanese charcoal, heat them on your stove, and place them in a cast iron pan. Place a barbecue rack or roasting rack over the cast iron pan and grill away! The last alternative is to cook them in the oven! Easy peasy!
Summer Recipe: Grilled Orange Chicken
Here’s a quick and easy summer grilling recipe I found which is perfect for weekends and small gatherings. What’s great about this recipe is that you can make them in the air fryer, in the oven, or on a grill.
Make sure you marinate the chicken overnight for a more flavorful dish! You can use reusable stainless steel skewers or traditional bamboo skewers to make this dish. The tangy orange flavor will surely be a hit with the kids, too!
Don’t forget to share this recipe with others, too!
You can also check out this Grilled Chicken Wings Recipe for more options!
Grilled Orange Chicken
Ingredients
- 3 pcs chicken breasts or chicken thighs deboned
- 1/4 cup Maggi sauce or soy sauce
- 1/4 cup orange juice freshly squeezed
- 1 tbsp orange zest
- 1 tbsp vegetable oil
- 1 tbsp garlic minced
- 1/2 tsp white pepper
- 1 tsp black pepper
- 1/2 tbsp cornstarch
Instructions
- Cut the chicken into small bite-sized pieces. Not too small because they will still shrink when cooked.
- In a large bowl, prepare the marinade by combining Maggi sauce (or soy sauce), orange juice, orange zest, vegetable oil, pepper, and garlic. Add the chicken pieces and mix well to coat.
- Cover the bowl tightly with cling wrap or transfer it to a resealable plastic bag. Marinate in the fridge for at least an hour, better if overnight.
- If you are using wooden skewers, soak them for 30 minutes before use. Remove the chicken pieces from the marinade and thread them through the skewers. Reserve the marinade for the sauce.
- To cook them in the oven, place the chicken pieces on a roasting rack over a baking sheet. Roast them at 480°F for 12 to 13 minutes or until the internal temperature reaches 165°F. Make sure to keep an eye on them because they burn easily.
- To cook them on an indoor grill or electric griddle, preheat the griddle in medium heat then cook for 8 to 10 minutes on both sides. Make sure the chicken pieces do not overlap for more even cooking.
- To cook them in the air fryer, do not thread the chicken pieces on the skewers. Place the marinated chicken pieces in your air fryer basket and cook at 350°F for 25 minutes, turning the pieces halfway through cooking.
For the Sauce:
- In a small pot, transfer the reserved marinade and heat through over medium high heat until it simmers. Dissolve cornstarch into 2 tablespoons of water and mix this into the sauce. Lower the heat and stir until the sauce thickens.
- Transfer the chicken into a serving plate and drizzle with orange sauce.
Notes
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