Recipe Image

Grilled Orange Chicken Fingers

  • 10 m
  • 30 m
EatingWell Test Kitchen
“The simple, sweet orange glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. Serve this with carrot sticks and baked potato wedges, tossed with herbs and olive oil.”


    • 1 pound boneless, skinless chicken breasts, trimmed
    • 1½ tablespoons Dijon mustard
    • 1½ tablespoons frozen orange juice concentrate, thawed
    • 1½ tablespoons honey
    • 1 teaspoon sesame oil
    • ½ teaspoon freshly ground pepper
    • ¼ teaspoon salt


  • 1 Cut chicken crosswise into ¾-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.
  • 2 Meanwhile, prepare grill or preheat the broiler. Oil the grill rack (see Tip) or coat a broiler pan with cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.
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