Florida Orange Chicken Marinade

Florida Orange Chicken Marinade

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  • ¼ Cup Florida orange juice
  • 1 Tablespoon jerk seasoning
  • 1 Tablespoon lime juice
  • 1 Teaspoon minced ginger
  • 1 Pound chicken skewers


Combine the orange juice, jerk seasoning, lime juice, and ginger in a bowl; mix thoroughly. Pour the marinade over the chicken skewers. Cover and refrigerate for at least 3 hours and up to overnight.

Preheat the grill. Remove the chicken from the marinade. Grill the skewers until cooked through, about 7 minutes on each side.

Nutritional Facts


Calories Per Serving256

Folate equivalent (total)13µg3%

Better Than Takeout Orange Chicken

I think we can all agree that the holidays are looking a little different this year!! But that doesn’t mean that this year can’t be special. Maybe we aren’t having a big festive dinner party later this month, and cookie exchanges are obvi not in the cards… but I’m still determined to make things special for my little family!! And also – I’M HUNGRY!! So bring on the food!

I don’t know about you guys – but we did a LOT of takeout in November. Mostly because we didn’t have a home and were hotel living thanks to the house renovation!! And I overdid it on the ordering. I’m THRILLED to be back in the kitchen and having full control over what goes into my food // yes I am a control freak. So… that brings me to this very important Better Than Takeout Orange Chicken recipe that should be added to your weekly line up asap! It’s def not the most traditional holiday recipe — but hello it’s homemade orange chicken and everyone is going to think you’re a rock star!!

You’ll be seeing a ton of Florida’s Natural orange juice inspired recipes here on WGC over the next few months and I couldn’t be more excited!! These guys bring a fresh-from-the-grove taste to your kitchen and their Florida’s Natural orange juice truly elevates this Better Than Takeout Orange Chicken. SO ON BOARD.

Florida’s Natural orange juice is made from one simple ingredient — Florida oranges (7 different kinds to be exact) — giving it a straight-from-the-grove taste. We’ve stocked it in the Dalkin fridge for years. My mom and dad have a glass every morning which I am SO WELL AWARE OF these days since we pretty much always start our days with a quick FaceTime to say hello!! There are no artificial flavors or ingredients, and no water, sugar or preservatives which 1: makes it the most delish and 2: makes me feel really good about feeding it to the bebe while I’m pregnant!

Anyways – it’s the star of the show in this Better Than Takeout Orange Chicken!! And spoiler alert – this is legit better than any delivery!! Plus it’s fresh and easy to whip up!!

Let’s talk about a few quick tips for the orange chicken.

1: the chicken is easy to prep and no you cannot skip the cornstarch. It’s a vital element in making it crispy!! Also you need to make sure the chicken is blotted TOTALLY dry before adding into the cornstarch egg white mixture otherwise the coating wont stick. This is crucial, especially if the chicken was previously frozen and defrosted.

2: you need a LARGE pot for frying and it’s best to fry this in small batches. If you overcrowd the pan and fry too many pieces of chicken at once, the coating will come off. Don’t be afraid to cook the chicken in batches for optimum results.

3: the Florida’s Natural orange juice is the perfect way to make that deliciously savory orange sauce that goes on top. It also gets a little zip from some soy sauce and rice wine vinegar. If you’re anything like me, it might be worth it to double the sauce portion of the recipe so you can drizzle it on your veggies too!

Okay!! Have at it!! Make this when you need a break from your usual holiday cooking and baking and could use something delicious and quick. I recommend whipping this up for a little family game night! Then watch your family members freak out in front of your eyes.

Florida Orange Marinade Chicken Kabobs


¼ cup 100% Florida Orange Juice

Directions: Combine all ingredients in bowl, mix thoroughly. Pour marinade over chicken skewers, cover and refrigerate at least three hours or preferably overnight.

It was such an easy recipe to make and would be perfect for a football party. It’s a great family meal too- not only is it a great way to get some veggies in but the orange juice itself has a lot of health benefits. One 8-ounce glass of 100% Florida Orange Juice is an excellent source of vitamin C , counts as one cup of fruit, is a good source of folate, thiamin, and potassium, and is free of fat, sodium, cholesterol, and added sugar. It’s a great way to add some zing to a recipe, too!

If you’re grilling, tailgating, or hosting a football party this season, don’t forget the orange juice!

Florida Chicken

Mix the ingredients for the marinade in a bowl and marinate chicken for 1 hour.

Place the 2 piece stainless steel rack on bottom of CanCooker and spray inside with non stick cooking spray.

Layer corn on the cob, onion, celery, bell pepper, zucchini, squash and chicken breasts. In separate container mix together orange juice, chicken stock, soy sauce, honey and orange rind. Pour liquid mixture over ingredients. Latch lid and place on low to low/medium heat. Steam for 45 minutes.

Remove from heat using oven mitts and let cool for 5 minutes and enjoy!

1 Review

So Simple to Make

Posted by Ray on 3rd Feb 2021

Like that all the stuff is together and cooked together to give it the full flavor of tastes you get once done, all food groups are together in one meal.

Reader Interactions


Robin (Masshole Mommy) says

OMG that sounds so good. Next time you make it, tell me.

How interesting, I never thought to put orange juice on chicken! It sounds tasty!

Yeah for Florida oranges, can you tell I am a Floridian? Sounds like a yummy recipe, good combo!

I’d try this with a dash of soy sauce. It would make a nice Asian flavor with the freshness of the oranges!

I love chicken and adding orange juice as a marinade sounds delicious to me!! I am going to make this for the kids.

CrazyMom a/k/a Melanie says

YUMMM sounds like a delicious dinner idea.. Love orange juice have to try this and see what the family thinks.. Thanks for sharing

I love using orange juice as a marinade. I do it with shrimp a lot. I need to try it with chicken!

This was great and now coming back to this recipe several times. I use this simple chicken marinade for a “fire house recipe” and pull out a chicken breast to bar b whenever time permits a quick meal.

Its great with stir fry veggies pasta and even brown rice. Lunch dinner or late night supper! Perfect anytime!

Thank you, for stopping by! Sounds like a yummy meal!

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Recipe Summary

  • ½ cup orange juice
  • ⅓ cup soy sauce
  • 1 teaspoon ground ginger
  • ½ teaspoon onion powder
  • 1 teaspoon orange zest
  • 3 pounds boneless skinless chicken breasts, cut into strips
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable oil

FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel. Mix well.

Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.

Preheat oven to 350 degrees F (175 degrees C). Remove the chicken from the marinade. (Do not discard the marinade). Coat the chicken with flour. In a large skillet, heat the oil and brown the chicken over medium high heat. Transfer to a 9x13 inch baking dish. Pour remaining marinade over chicken. Cover and bake in the preheated oven for 30 minutes. Remove cover and bake for 15 minutes more. Let cool and serve.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


I have tried this Cheesecake Factory Orange Chicken dish on a number of occasions and have always loved the strong orange flavor. I set out to find the copycat recipe and found this recipe on Yahoo. I have made some changes and adapted it as I found that you didn’t need to drain the chicken in a colander nor put them on a baking sheet after dredging. I also highly recommend starting the frying once the oil reaches 350 degrees Fahrenheit, otherwise it will stick to the bottom of the dutch oven. I used my Le-Creuset wanna be Cuisinart pot, which I must say is perfect for the frying. I hope you enjoy this insanely savory dish!

Cheesecake Factory Orange Chicken

1 1/2 pound Chicken thighs — skinless trimmed and cut in 1 1/2-inch pieces
3/4 cup low-sodium chicken broth
3/4 cup orange juice (fresh squeezed)
1 1/2 teaspoon grated orange zest
8 strips orange peel (each about 2 inches long by 1/2 inch wide)
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup dark brown sugar — packed
3 cloves garlic — minced or pressed
1 piece (1 inch size) ginger — grated
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch PLUS
2 teaspoons cornstarch
2 tablespoons water (cold)
8 small whole dried red chiles — optional

Coating and Frying
3 large egg whites
1 cup cornstarch
1/4 teaspoon cayenne pepper
1/2 teaspoon baking soda
3 cups peanut oil


1. Place chicken in 1-gallon zipper-lock bag set aside.

2. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity) whisk until sugar is fully dissolved.

3. Measure out 3/4 cup mixture and pour into bag with chicken press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer.

4. Bring remaining mixture in saucepan to boil over high heat.

5. In small bowl, stir together cornstarch and cold water whisk cornstarch mixture into sauce.

6. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups) set sauce aside.

1. Place egg whites in pie plate using fork, beat until frothy.

2. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined.

3. Drain chicken in colander or large mesh strainer thoroughly pat chicken dry with paper towels.

4. Place half of chicken pieces in egg whites and turn to coat transfer pieces tocornstarch mixture and coat thoroughly.

5. Place dredged chicken pieces on wire rack set over baking sheet repeat with remaining chicken.

1. Heat oil in 11- to 12-inch Dutch oven or straight-sided saute pan with at least 3-quart capacity over high heat until oil registers 350 degrees on instant-read or deep-fry thermometer.

2. Carefully place half of chicken in oil one piece at a time fry until golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.

3. Transfer chicken to large plate lined with paper towels. Return oil to 350 degrees and repeat with remaining chicken.

1. Reheat sauce over medium heat until simmering, about 2 minutes.

2. Add chicken and gently toss until evenly coated and heated through. Serve immediately

  • ½ cup (120 ml) Florida Orange Juice
  • ½ cup soy sauce
  • 4 cloves fresh garlic, minced
  • 4 bone-in chicken breast, skinless
  • Olive Oil

In a mixing bowl, mix together Florida Orange Juice, soy sauce and garlic.

Place chicken in bowl and coat well with marinade. Cover and refrigerate for at least 2 hours.

Heat olive oil in skillet on medium heat. Add chicken, turning occasionally, for about 25 minutes or until done.

Try cooking on an outdoor grill. Lightly oil grate and cook over medium heat, 365 degrees F (185 degrees C).

This marinated grilled chicken is great for summer BBQ’s or weeknight meals. You could keep is light and serve this with a fresh Side Salad or Roasted Vegetables, or go a bit more hearty with a side like Scalloped Potatoes. Either way you’ll have yourself an awesomely delicious meal, my friends!

  • Marinade the chicken for at least for 1 hours, up to 24 hours if possible.
  • A gallon-sized, zip-top freezer bag is great for marinades, namely because it makes cleanup easier but also because it helps the marinade sit snugly around the chicken. If you don’t want to dirty another bowl — just make the marinade right in the bag.
  • Dry the chicken before you cook it. Before grilling, remove the chicken from the marinade and pat dry. This will prevent the marinade from burning or causing flare-ups on the grill.
  • Brush the cooked chicken with a final coating of the marinade sauce.


Florida Orange Mescal Glaze:
2 cups Florida orange juice
½ cup Mescal or tequila
¼ cup agave syrup
2 tablespoon olive oil
1 tablespoon chipotle pepper purée*
2 teaspoons ground cumin
2 teaspoons chili powder
3 pounds chicken wings
2 cups Florida oranges, cut into ¼-inch thick slices
2 cups red onion, sliced
1 cup fresh cilantro
Salt and pepper to taste
2 tablespoons lime juice

*For chipotle pepper purée: Purée one (7-ounce) can chipotle peppers in adobo sauce in blender. Refrigerate remaining purée for other uses.


Prepare Florida Orange Mescal Glaze: Place Florida orange juice and mescal in saucepan cook over medium heat until volume is reduced by two-thirds. Remove from heat stir in agave syrup, olive oil, chipotle pepper purée, cumin and chili powder. Reserve.

Combine one-half of prepared Florida Orange Mescal Glaze with chicken wings, Florida orange slices, red onions and cilantro in large bowl toss to coat thoroughly. Place chicken wing mixture in covered container marinate in refrigerator for at least 30 minutes or up to 3 hours. Cover and refrigerate remaining Florida Orange Mescal glaze.

Remove chicken wings from marinade discard marinade. Season chicken wings with salt and pepper to taste grill over medium-high heat until cooked through. Toss with remaining prepared Florida Orange Mescal Glaze and lime juice serve.