Add 1 cup of orange juice to the drip tray and preheat All Seasons™ Grill to high heat (7bars)

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes.  Stir in basil and orange peel.  Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper.  Grill chicken, covered over high heat for 5-7 minutes on each side or until a meat thermometer reads 170 degrees, basting frequently with orange juice  mixture.

1/3 cup orange juice
1/3 cup maple syrup
2 tablespoons balsamic vinegar
1-1/2 teaspoons dijon mustard
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon grated orange peel
6 boneless skinless chicken breast halves (6 ounces each)

Comments 2


I have not been us my Kenyon Grill to the utmost. I have been looking at your recipes and I don’t know if when using the grill the lid is left open or closed. For example, The grilled Dijon Pork chops. Open or closed? The Orange Maple Glazed Chicken. Open or closed. Is there a general rule to follow?

Thank you for your rsponse



Hello, you should typically grill all the time with the lid closed, this keeps the food from drying out while it is grilling. If you cook with the lid open it will take longer and result in a dried out piece.>


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