Grilled Chicken With Orange Glaze Serves: 4
4 chicken breasts
¼ cup fresh orange juice
2 Tbsp. honey
3 Tbsp. olive oil
2 Tbsp. good-quality, aged balsamic vinegar
3 large cloves garlic
2 Tbsp. fresh orange juice
2 tsp. orange zest
2 Tbsp. fresh rosemary
2 tsp. fresh oregano
¼ cup dry white wine
1-2 tsp. sugar
½ tsp. freshly cracked black pepper
1. Place all marinade ingredients in blender and blend well.
2. Place chicken in a ziplock. Pour marinade over chicken. Seal (letting excess air out of bag), turn to coat chicken thoroughly and refrigerate, for 4 to 8 hours (the longer you marinate; the stronger the flavor).
3. Remove chicken from refrigerator about 15 minutes before cooking. Heat grill to medium high. Grill chicken for 5-7 minutes per side (times may vary depending on the thickness of the chicken breasts and the grill). The chicken is not cooked completely at this point, the cooking continues as we marinade.
4. While chicken cooks, pour seasoned marinade ingredients into a small saucepan. Add the ¼ cup fresh orange juice and the honey. Bring mixture to a boil and let reduce slightly. Brush chicken with glaze twice on each side; until the chicken juices run clear and internal temperature reaches 165˚.
Note: This is something else I like to do with this recipe:
Do not use all of the marinade for your chicken; keep ½ of it back for later.
Grill the chicken as directed above.
You will cook the amount you have left with the honey and orange juice; reduce it. In a sauté pan; sauté broccoli flowerets, diced red peppers, and water chestnuts. Dice your grilled chicken and add to the veggies. Pour the orange sauce over the veggies and chicken; mix thoroughly and serve over rice.