Chick on a Stick with Sweet n' Spicy Orange Marinade
PREP TIME: 1 Hour, 15 Minutes

Bone-in chicken is one of the hardest meats to grill. You have to be careful to cook it all the way through without burning the skin. We have made it easier to enjoy grilled chicken by using boneless, skinless chicken breasts and marinating them in a sauce brimming with the flavors of orange, cane syrup, fresh herbs and crushed red chili peppers.


  • 2 pounds chicken breasts, sliced lengthwise, or chicken tenders
  • 1 cup orange juice
  • ¼ cup Louisiana cane syrup
  • ½ tsp crushed red pepper flakes, or to taste
  • ¼ cup dry white wine
  • 2 tsps chopped thyme
  • 2 tsps chopped basil
  • 1½ tsps chopped sage
  • 1 tsp chopped tarragon
  • 1 tbsp minced garlic
  • salt, pepper and granulated garlic

In a large mixing bowl, mix orange juice, cane syrup, pepper flakes, wine, herbs, and garlic and blend well. Season chicken with salt pepper and granulated garlic and add to marinade. Let sit at room temperature for a minumum of 2 hours. Thread chicken onto metal skewers and grill until done, about 5-7 minutes on each side. While grilling, baste remaining sauce over chicken.

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2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295