Grilled Orange Chicken with Orange Vegetables

My brother requested orange chicken and he seemed a little surprised when I thought it was a good idea. I later realized that the orange chicken he is used to is deep fried fast food from an Americanized Chinese food take out place. Luckily he liked this version. I use different citrus fruits a lot in cooking, lemon and lime are usually my first choices but orange, blood orange, tangerine and grapefruit all go really nicely with poultry. The left over end bits can be used to make your water fancy. I like using citrus because they add an acidic element (sauces usually end up being good if they have a range of different elements, and when it comes to meat the acidity helps to tenderize it) with complimentary flavors ranging from sour to sweet and they all contain substantial levels of important vitamins, most notably vitamin C. Moreover, their strong flavors can really perk up plain chicken as a marinade and then as a glaze if you’re into that, as an alternative to commercial sauces and marinades that usually contain an unfortunately high amount of processed sugar and sketchy additives.