If you're looking for an economical meat to grill, try these boneless chicken thighs. Orange juice concentrate freshens the taste of the spicy marinade.




  • In a small bowl, whisk orange juice concentrate, vinegar, oil, soy sauce, chile paste and orange zest. Place in a large resealable plastic bag. Add chicken; seal and shake to coat chicken. Refrigerate for at least 2 hours. Shake after 1 hour to evenly distribute marinade.

  • Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick spray.

  • Remove chicken from plastic bag and reserve marinade. Grill over direct heat for 20 minutes, covered, turning and basting with leftover marinade every 5 minutes. Shift chicken so it is over indirect heat. Grill, covered, for 10 more minutes, or until internal temperature reaches 160 degrees F on an instant-read thermometer.

  • In a small saucepan, boil remaining marinade for 1 minute. Drizzle over chicken and serve. Garnish with orange sections and sliced scallions, if desired.

Nutrition Facts

356 calories; 17 g total fat; 221 mg cholesterol; 429 mg sodium. 9 g carbohydrates; 45 g protein;