Baked Orange Chicken | The Recipe Critic

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By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Baked Orange Chicken | The Recipe Critic

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Better than take out Orange Chicken that is baked to perfection and will blow your mind!

There is one thing that is rough about being here this summer in North Carolina. My car is back in Utah and we only have one car here to share. My hubby usually takes it to work, so we are usually stuck here. I have had to get pretty creative with activities and luckily we have a pool here. But I am sure counting down the days until we get back to Utah. We are starting to go stir crazy! I was craving chinese food for lunch. Luckily I could make something at home that is WAY better than takeout!

Every single time I make this chicken I die. And I wanted to make an Orange Chicken Version of it. My collection of better than take out recipes just wouldn’t be complete without it. I wanted the orange flavor to pull through and taste just like it would at a restaurant. It sure did. And I honestly was in heaven eating this. The thoughts that came to my mind were, “Holy cow I am eating PF Changs right in my house!” and “Oh man, this is way better than take out!”

I mean just look at it! Doesn’t it look amazing!?

I love all of my baked chinese recipes. The sweet and sour, the firecracker, and baked honey sesame chicken. There is something about baking this and how the chicken browns in the oven and is so tender! The sauce is given time to thicken up and you have a big pan to feed a crowd! This is one of my favorite things to serve people because of their reaction of how amazing it is and how it tastes better than takeout! I have perfected the technique and could probably make it now with my eyes closed. They are all amazing just with different flavors.

If there is one thing you make from my blog. Make this with a side of fried rice. You will never go back to take out!

I have created a video for you with Ashlee Marie of the cooking process! You can skip to the Orange Chicken sauce at 2:19 or straight to the baked chicken technique at 6:52!

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

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Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.