Este frango picante de laranja mistura sabores cítricos e notas apimentadas, criando uma receita vibrante perfeita para um jantar diferente ou para impressionar amigos num churrasco ao ar livre. A marinada fresca e aromática realça a suculência do frango e a redução final transforma o molho num acompanhamento irresistível. Experimente servir com arroz basmati ou legumes grelhados para uma refeição completa!

Ingredientes

  • Peito de frango 600gr, sem ossos, sem pele
  • 3 dentes de alho, pressionados
  • 1 colher de sopa de ervas
  • 2 colheres de sopa de néctar de agave (ou xarope de açúcar)
  • 1 colher de chá de sal do mar celta
  • 1 colher de sopa de pó de pimentão chipotle (ou pimenta caiena)
  • 1 xícara de suco de laranja, espremido na hora

Preparação

  1. Lave os peitos de frango e seque com uma toalha de papel
  2. Coloque o frango em uma assadeira pirex de 9×13 polegadas
  3. Despeje o suco de laranja sobre os peitos de frango
  4. Em uma tigela pequena, misture o alho, as ervas de provence, o agave, o sal e o chipotle e esfregue a mistura nos peitos de frango.
  5. Marinar frango na geladeira, o tempo permitido por até 5 horas
  6. Coloque peitos de frango em um prato e reserve marinada
  7. Grelhe cada lado do frango na churrasqueira até que o frango esteja cozido
  8. Cozinhe a marinada, deixando ferver, reduza o fogo e cozinhe por 10 a 15 minutos
  9. Sirva o frango com marinada

Here’s the English version below — turn up the heat and let the citrus shine!

Spicy Orange Chicken

Bursting with zesty orange and a smoky kick, this Spicy Orange Chicken recipe is the perfect way to liven up your mealtime routine. Juicy grilled chicken breasts are marinated in freshly squeezed orange juice, chipotle or cayenne pepper, and a hint of sweetness—delivering maximum flavour with little fuss. The reduced marinade becomes a tangy, spicy sauce you’ll want to drizzle over everything.

Ideal for weeknight dinners, summer BBQs, or whenever you fancy something with a fiery twist. You can swap agave nectar for honey, and chipotle for another favourite chili powder if you prefer.

Ingredients

  • 600g boneless, skinless chicken breast
  • 3 garlic cloves, pressed
  • 1 tbsp herbs de Provence (or your favourite mixed dried herbs)
  • 2 tbsp agave nectar (or sugar syrup)
  • 1 tsp Celtic sea salt (or regular sea salt)
  • 1 tbsp chipotle powder (or cayenne pepper)
  • 1 cup freshly squeezed orange juice

Method

  1. Rinse the chicken breasts and pat them dry with paper towels.
  2. Place the chicken in a 9×13-inch ovenproof dish.
  3. Pour the orange juice over the chicken breasts.
  4. In a small bowl, mix together the garlic, herbs, agave, salt, and chipotle. Rub this mixture all over the chicken breasts.
  5. Cover and marinate in the fridge for up to 5 hours.
  6. Remove the chicken from the marinade and reserve the liquid.
  7. Grill the chicken breasts on a barbecue (or grill pan), cooking on both sides until the chicken is cooked through and lightly charred.
  8. Meanwhile, bring the reserved marinade to a boil in a saucepan, then reduce the heat and simmer for 10–15 minutes until slightly thickened.
  9. Serve the chicken drizzled with the hot marinade. Enjoy with your choice of side!

Variation: Try adding fresh coriander and a sprinkle of orange zest when serving. For a milder result, use sweet paprika instead of chipotle or cayenne.

Tip: Marinate for at least one hour for best results, but overnight for deeper flavour. Leftover marinade should always be boiled before serving!