Orange Pepper Chicken. Sticky, citrusy, grilled chicken coated in a homemade orange and black pepper pan sauce. INGREDIENTS MARINADE + 2 lbs chicken thighs, boneless + 3 cloves garlic, minced + 1 orange, juiced + 1/2 C soy sauce, low-sodium + 1 TBSP rice vinegar + 1 tsp kosher salt + 1/4 C olive oil ORANGE PEPPER SAUCE Full recipe and ingredient list on the blog (link in bio) or directly here: www.CasitaMade.com/post/orange-pepper-chicken DIRECTIONS + STEP 1: MARINATE Combine the marinade ingredients in a bowl or large Ziploc bag and fully coat the chicken. Allow to marinate in the refrigerator for 2-4 hours, or at least 30 mins. + STEP 2: COOK Grill the chicken over medium heat for 12-15 minutes, flipping occasionally. Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 170°F. + STEP 3: SAUCE When the chicken is finished cooking, preheat a skillet or saucepan over medium heat. Sauté the crushed peppercorns and garlic in olive oil until the garlic just begins to brown and get fragrant, then reduce heat to low. Quickly add in the orange juice and butter so the garlic doesn’t burn. Then add the soy sauce, green onion, ginger, and honey. Simmer on low for a few mins until it begins to thicken, then turn off the heat and add the orange zest and salt to taste. Coat the chicken in the sauce then serve.