Yum! A Grilled Orange Herb Chicken Recipe You Need to Try!


Image Provided by CuisiniCity.com

How does this sound? Fresh orange juice, olive oil and herbes de Provence seep through these organic chicken breasts that are grilled flawlessly!

You can grill it on your BBQ outside in the summer but it’s just as easy to grill inside in the cold months.

You can also use a non-stick grill pan and preheat over a high flame until nice and hot, before proceeding.

Here is how to make this delicious dish!

2 organic free range whole chicken breasts (skinless, boneless)

Juice of 2 oranges (about 1/2 cup)
2 tablespoons olive oil
1/2 teaspoon dried herbes de Provence
1/2 teaspoon sea salt
Fresh ground pepper to taste


Rinse and pat dry the chicken breasts. Place all marinade ingredients in a medium-size bowl and stir.

Add the chicken breasts to the bowl, poke through the chicken with a fork to let the marinade seep in. Stir well to coat. You can keep in the fridge for a couple hours until ready to grill but it is not necessary. If not refrigerating, you can proceed to the next step.

If you want to grill it on your stove top:

Use a non-stick grill pan like this one and preheat over a high flame until nice and hot, before proceeding. Do not add any oil!

Place the marinaded chicken breasts on the grill pan and grill on each side for 6 to 7 minutes each (do not fuss with it, just let it grill on each side and only turn it once!). Discard extra marinade.

If your chicken breast is very thick and it’s still not cooked through after the allotted time, you can turn off the stove with the chicken still in the pan, and cover it for an additional 5-8 minutes before slicing. It will keep all the juices and be perfectly tender and cooked through that way!

If you want to use your BBQ grill:

Prepare your gas grill for direct cooking over high heat (450-550º F).

Place the coated chicken breasts on top of the grill (reserve some of the marinade) and close the lid. Set the timer to 5 minutes.

When the timer goes off, turn the chicken over using a long-handled metal spatula, pour the remaining marinade on top and close the lid again. Set the timer for 5 minutes.

When the timer goes off, remove the chicken from the grill and serve.

This Recipe appeared on NaturallySavvy.com.  The Recipe and image were provided by Catherine Katz at Cuisinicity.com.


  1. Yum! Now I am craving chicken! I love roasting whole chickens on Sunday evenings, and I always use the bones to make a broth. It’s a great way to have a surplus of broth in the freezer, and it’s so handy when anyone in my house gets sick! I will try this recipe the next Sunday I roast a chicken 🙂

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