CHICKEN BREASTS GRILLED WITH SPICY ORANGE-GINGER GLAZE

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This is one of my favorite go to meals. It’s light, low in calories and is perfect for lunch or dinner. The chicken turns out moist and tender as is bursting with flavor. I like to serve it with a crisp salad and couscous with chopped fresh vegetables on the side for a perfect dish anytime.

INGREDIENTS

6 to 8 servings

3 organic chicken breasts cut in half and pounded to 1/2″ inches thick (you can ask your butcher to do this for you)

1 cup fresh orange juice

3 tablespoons seasoned rice wine vinegar

Ā¼ cup orange marmalade

1 teaspoon red pepper flakes

1 tablespoon minced fresh ginger

2 garlic cloves, minced

4 tablespoons extra virgin olive oil

1 teaspoon kosher salt

2 tablespoons sunflower or olive oil for grilling

INSTRUCTIONS

Place the pounded chicken in a 9×15 glass pyrex dish

MARINADEĀ 

In a glass bowl whisk together orange juice, rice wine vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil and kosher salt.

Pour the marinade over the chicken. Cover the container tightly with plastic wrap and refrigerate for 5 to 8 hours or, even better, overnight. This will tenderize the chicken.

When ready to grill remove the chicken from the marinade and pat dry with a paper towel.

Heat a cast iron indoor grill pan, cast iron skillet or heavy bottom skillet on high heat for 5 minutes until hot. Brush the surface of the grill with 2 tablespoons of sunflower oil or olive oil.

Turn down the heat to medium-high. Place the chicken pieces on the grill pan 3 inches apart .

Do not place chicken pieces too close together, or they will steam and you won’t get grill marks. You want grilled not steamed chicken.

Grill chicken pieces for 3 minutes then flip to other side and grill for 3 minutes. Flip again and grill for 1 minute more on each side for a total grilling time of 8 minutes.

Remove the chicken from the grill. Place on a cutting board and let rest for 5 minutes before slicing into strips.

(TIP)

If you slice the chicken right off the grill it will release all their juices and your chicken will be dry. Letting the chicken rest will keep all the juices in and your chicken will be moist and flavorful!

Serve with either a salad of wild arugula, couscous, brown rice, or mashed potatoes!