Chicken with tangy orange-thyme marinade

Try this sweet and tangy orange-thyme marinade the next time chicken is on the menu. It makes a deliciously easy dinner.



Note: + 5 mins resting & 1 hour marinating



  • 1 1/2 cups (375ml) nudie Orange Juice with Pulp
  • 1 tbs white wine vinegar
  • 1 tbs soy sauce
  • 2 garlic cloves, crushed
  • 2 tsp honey
  • 2 tsp chopped thyme
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 tbs sesame seeds
  • Thyme sprigs, to serve
  • Green salad, to serve
  • Lemon wedges, to serve



Combine the orange juice, vinegar, soy sauce, garlic, honey, chopped thyme, cumin and paprika in a glass or ceramic dish. Add the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.


Heat a barbecue grill or chargrill on medium. Drain the chicken, reserving the marinade. Spray chicken with olive oil spray. Cook for 7 mins each side or until browned and cooked through. Transfer to a plate. Set aside for 5 mins to rest. Thickly slice. Transfer to a serving platter.


Meanwhile, place reserved marinade in a saucepan over medium-high heat. Bring to the boil. Cook, stirring often, for 10 mins or until the sauce thickens.


Drizzle chicken with sauce. Sprinkle with the sesame seeds and thyme sprigs. Serve with salad and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.