Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa
Updated Feb 15, 2021, Published May 21, 2015
This post contains affiliate links. Please see our disclosure policy.
The weather is warming and you know what that means? It’s time to fire up the grill!
There was a time when I was forbidden to use the grill. It may be because there was some really fine print I was unaware of in my marriage contract that stated the grill was the sole domain of the husband. Or it could have been due to a few “incidents” that involved propane, matches, impatience, explosions, singed hair and eyebrows, screaming children … you get the idea.
In any case, times have changed and now I view the grill as just an extension of my kitchen. May as well keep the heat outside rather than in. Plus I love those groovy grill marks!
This Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa recipe is quick, easy, and oh, so tasty! It’s also pretty, which makes it a great dish to serve to dinner guests.
It consists of some boneless skinless chicken thighs (you can use breasts but thighs have so much more flavor) a marinade made of San-J’s gluten free Orange Sauce, olive oil, salt and pepper, and for a little kick, some chipotle chili powder. Then to top it all off, a lovely citrus salsa.
So – ready, set, get your grill on!
Gluten Free Orange Chipotle Grilled Chicken with Citrus Salsa
Ingredients
- ½ cup plus 1 tablespoon San-J Orange Sauce, divided use
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1¼ - 1½ teaspoons chipotle chili powder, divided use
- 12 boneless skinless chicken thighs, trimmed of any excess fat
- 3 medium oranges, peeled and chopped
- ½ medium red onion, diced
- 2 plum tomatoes, seeded and chopped
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, juiced
- Vegetable oil for brushing the grill
Instructions
- In a small mixing bowl, whisk together ½ cup San-J Orange Sauce, olive oil, salt, pepper, and 1 teaspoon chipotle chili powder. Pour into a large food storage bag. Add the chicken thighs and marinate at room temperature for 1 hour or overnight in the refrigerator.
- In a medium mixing bowl, combine the remaining 1 tablespoon of San-J Orange Sauce, chopped oranges, red onion, tomatoes, cilantro, lime juice and ¼ - ½ teaspoon chipotle chili powder (depending on how spicy you want it). Reserve.
- Heat grill to medium-high and brush the grates with oil. Remove the chicken from the marinade and discard the marinade. Pat the chicken dry and grill, covered, for 6-8 minutes per side. Serve with the citrus salsa.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
