BBQ Orange Chicken | zojirushi.com

Ingredients (serves 4):

Sauce:

1/4 cup yellow mustard
1/4 cup honey
1/2 cup orange juice
2 Tbsp. lemon juice
1 tsp. lemon zest
2 Tbsp. olive oil
1/4 tsp. black pepper

Chicken:

2 lbs. boneless and skinless chicken thighs

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

1

Make sauce. Mix all ingredients for sauce in a bowl.

2

Marinate the chicken thighs. In a zipper storage bag, place the chicken thighs and half amount of the sauce from step 1. Massage over the bag, then set for a minimum 1 hour and up to 3 hours in the refrigerator. Before grilling, remove the bag of chicken from refrigerator and set to room temperature for minimum 30 minutes to 1 hour.

3

Turn on the Indoor Electric Grill, set to HI to preheat. Take out chicken thighs from marinade bag, wipe surface with paper towel. When preheating completes in about 6 minutes, turn heat to MID, place chicken thighs on the grill.

4

Cook for 3 minutes one side, flip chicken and cook another 3 minutes. Flip again and cook 3 minutes and repeat flip and cook 3 more minutes. Cook a total of 12 minutes or until the internal temperature reaches 165°F.

5

When cooked through, transfer to a cutting board and turn off the grill. Slice the chicken into bite-sized pieces. Transfer to serving plates, and serve with remaining sauce from step 1 on the side. Enjoy!