Orange Grilled Chicken with Spicy Homemade Caramel Popcorn


  • 2 cups Florida Orange Juice
  • 2 teaspoons Florida Orange zest, divided
  • 1/4 cup Soy sauce
  • 1 each Jalapeño, quartered, seeds removed
  • 4 each Chicken breasts, 6-oz. portions
  • 4 cups Popcorn, popped
  • 1 cup Sugar
  • 1/2 cup Heavy cream
  • 1 teaspoon Crushed Aleppo pepper


Orange Grilled Chicken with Spicy Homemade Caramel Popcorn

Reduce orange juice to 1 cup. Divide into 2 containers, 3/4 cup and 1/4 cup.


Pour the 3/4-cup reduction into a bowl. Add 1 teaspoons orange zest, soy sauce, jalapeño and chicken breasts. Let marinate for 1 hour in the refrigerator.


Lay the popped popcorn on a parchment paper–lined sheet pan.


Place the sugar in a 2-quart saucepan over low heat until all of it has melted and is caramelizing. When all the sugar has caramelized, add the heavy cream, 1/4 cup reduced orange juice, the remaining zest and the Aleppo pepper; stir for one minute. Drizzle evenly over the popcorn. Allow caramel time to cool and become semi-hard.


Remove the chicken breasts from the marinade and cook on a preheated grill until an internal temperature of 145ºF has been reached.


Place the chicken on a plate and garnish with the citrus popcorn.