My mind says I may have ruined a perfectly healthy grilled chicken dish by dousing it with butter in the orange sauce, but mini-me says hell with it! In my defence, only a knob of butter was used to glaze the orange sauce, just enough to create the flavors so I’m guessing its all good.

There’s no story today, no time to write one. In fact I myself am amazed at my frequency of posting these days; part of me says I am making up for lost time, both in the past and in future. Yes, lost time in future is inevitable, since there is a lot of travel impending, work and otherwise. And I will have to meet deadlines before winter vacation sets in, which would be almost anytime now. Which is why, here in panic mode, without beating another bush, let me get straight to the point.


Chicken thighs: 2 nos

For the marinade: 

  • Orange juice: 1/2 cup
  • Garlic: 1 tbsp crushed
  • Ginger: 1 tbsp, grated
  • Rosemary sprigs: 1 tbsp
  • Olive oil: 1 tbsp
  • Salt and pepper to taste

For the sauce:

  • Orange juice: 1 cup
  • Orange rind: 1 inch portion
  • Butter: 1 knob
  • Ginger: 1 tsp, grated
  • All purpose flour: 1 tbsp
  • Warm water: 1/2 cup
  • Salt and pepper to taste


  • Marinate the chicken with the marinade ingredients for about an hour or more if possible.
  • Grill in a pre-heated oven at 200 deg C for 30-35 mins till done yet juicy.
  • Prepare the sauce by making a roux by melting the butter with the flour, add the orange juice, orange rind and water, season and let it simmer till it reaches desired gravy consistency.
  • Pour over grilled chicken and serve with some greens and mash.


*The olive oil in the marinade acts as a tenderiser so try not to skip that bit. You can sprinkle a few grains of sugar during grilling, to get darker grill marks.