Sweet Orange Chicken

JBUG99999

Tonight we made the Sweet Orange Chicken recipe that is found on in the forum recipe section. Instead of using whole chickens, I used just the breasts. The chicken sat in the brine (I only made half of the quantity) for 24 hours and we used the basting sauce as described in the recipe. Unfortunately, my hubby misunderstood and used about 70% of the basting sauce in the first baste! So, I added some extra honey to stretch the basting sauce for the rest of the recipe.

Here's the plated chicken:





Very moist, tasty, and flavorful! I didn't get a real orange kick, but I didn't hand squeeze the orange, either--I used bottled (not from concentrate) juice.

Will definitely make this again! Good stuff!

NibbleMeThis

Looks real good, Julie!

cookn biker

That chix has a great color! It's great to eggseperement!!

Desert Oasis Woman

nice post; all looks real good -- gotta look up that chix recipe :silly:

JBUG99999

cookn biker wrote:

That chix has a great color! It's great to eggseperement!!

The color is primarily thanks to the pecan wood. That stuff makes everything picture perfect! It doesn't seem to taste overly smoky, but it sure makes it pretty!