- 3 organic chicken breasts cut in half and pounded to 1/4 “ inch thick (you can ask your butcher to do this for you)
- ½ cup tablespoons seasoned rice wine vinegar
- ¼ cup orange marmalade
- 1 teaspoons red pepper flakes
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 4 tablespoons olive oil
- Kosher salt
- 1-tablespoon canola oil
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.
6 to 8 servings
Place the chicken in a container large enough to hold the chicken and about 1 cup of liquid.
To prepare the marinade, in a glass bowl whisk together the orange juice, vinegar, marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour the marinade over the chicken. Cover the container, and refrigerate for 8 hours or, even better, overnight. This will tenderize the chicken. Remove the chicken from the marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet until hot, or fire up your outdoor grill. Brush the surface of the grill with 1 tablespoon of canola oil. Turn down the heat to medium-high. Place the chicken pieces on the grill or grill pan, 3 inches apart. Do not place chicken pieces too close together, or they will create steam. Grill chicken pieces for 3 minutes on each side. Continue to grill for 1 minute more on each side for a total grilling time of 8 minutes. Some of the pieces may grill faster if they are thinner than the others. Remove the chicken from the grill. Place on a cutting board and let rest for 5 minutes. Slice the chicken into strips or serve whole. Get more recipes from Cristina Ferrare at cristinaferrarecooks.com.
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