How to Get Vitamin C While Barbecuing

Thinkstock/iStockphotoThinkstock/iStockphotoWe're always looking for ways to eat healthier, and our summer barbecue menu is no exception. Whether it's choosing low-fat cuts of meat or substituting certain ingredients with healthier options, there are ways to make grilling better for you. Unfortunately, that doesn't necessarily mean it will always taste better, too.

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Thankfully, we've found a way that not only makes our grilling healthier, but helps it in the taste department as well, and it all comes down to one particular breakfast staple: orange juice.

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Orange juice is a great choice to incorporate into your grilling when you're looking to make it more nutritious, but don't necessarily want to do away with the flavor. Just one serving of orange juice provides a healthy punch of much-needed nutrients such as potassium, folate, and of course, vitamin C. By adding orange juice to your marinades and sauces, it's an easy way to get that one serving and fill up on these powerful nutrients.

Related: Vitamins A through E: Consuming Essential Nutrients

Grilled Orange-Rosemary Chicken Recipe

This chicken recipe combines orange juice, rosemary leaves, garlic, and cayenne to make a delicious barbecue recipe for any time of the year.

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3/4 cup orange juice
1/2 cup plain yogurt
1 large clove garlic, minced
1/4 teaspoon cayenne
1/4 cup vegetable oil
Six to Eight 5-ounce boneless, skinless chicken breasts
1/2 cup orange marmalade (recipe below)
2 tablespoons orange juice
2 tablespoons minced rosemary leaves
Salt, to taste

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In a medium bowl combine ¾ cup orange juice, yogurt, garlic, and cayenne and mix well. Whisk in the oil. Place the chicken in a shallow dish and pour the orange juice mixture over chicken. Cover and refrigerate fpr 1 to 3 hours.

In a small saucepan combine the marmalade, 2 tablespoons of orange juice, rosemary, and salt to taste. Place over medium-low heat and cook until marmalade melts, stirring occasionally. Cover and keep warm.

Preheat the grill to medium, about 300-350 degrees. Remove the chicken from the marinade and pour the marinade into a small saucepan. Bring to a boil over high heat and cook for 3 minutes, then remove from the heat.

Place chicken on grill. Grill for 6 minutes per side, or until an instant-read thermometer registers 165 degrees, turning and basting frequently with the cooked marinade. During the last 3 minutes of grilling, brush chicken with orange-rosemary mixture. Serve warm.

Recipe Details

Servings: 6
Total time: 1 1/2 hours
Cuisine: American Special
Designations: Gluten-free, Healthy

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-Anne Dolce, The Daily Meal