Szechwan Orange Chicken
- 1 of 4 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.
- 2 of 4 Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick spray.
- 3 of 4 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.
- 4 of 4 In a small saucepan, boil remaining marinade for 1 minute. Drizzle over chicken and serve. Garnish with orange sections and sliced scallions, if desired.
Servings Per Recipe: 6
Per Serving: 429 mg sodium, 1 g fiber, 221 mg chol., 17 g Fat, total, 3 g sat. fat, 356 kcal cal., 9 g carb., 45 g pro.