Orange Chicken using the Vortex
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex.
Servings 3
Calories 3661kcal
Equipment
Ingredients
For the chicken
- 6 chicken thighs bone-in skin-on
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon dried thyme
- 1 teaspoon dried rubbed sage
- 1 tablespoon paprika
- ½ teaspoon cayenne pepper
- vegetable oil
For the egg wash
- 2 eggs
- ¼ cup water
For the orange sauce (you'll have plenty of sauce leftover for another batch)
- 3 tablespoons vegetable oil
- 3 cloves garlic minced
- 3 cups orange juice
- 1 small small orange zested
- ¾ cup honey
- ⅓ cup rice vinegar
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
For the chicken
- Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
- Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
- Whisk together the eggs and water.
- Season each piece of chicken with salt and pepper then dip into the flour mixture.
- Shake off the excess and dip into the egg wash.
- Shake off the excess and dip one more time into the spice mixture.
- Transfer chicken around the Vortex.
- Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
- Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes.
- Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.
For the orange sauce
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and saute for 2-3 minutes.
- Add the remaining ingredients except for the water and corn starch. Stir to combine.
- Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
- Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken.
- Bring to a boil then remove from the heat.
Notes
You can use your favorite chicken cuts.
Nutrition
Calories: 3661kcal | Carbohydrates: 409g | Protein: 142g | Fat: 167g | Saturated Fat: 68g | Trans Fat: 1g | Cholesterol: 992mg | Sodium: 6526mg | Potassium: 3493mg | Fiber: 9g | Sugar: 273g | Vitamin A: 3866IU | Vitamin C: 387mg | Calcium: 291mg | Iron: 18mg