This chicken dish uses marmalade, pepper flakes and fresh ginger to create a flavorful meal.
3 organic chicken breasts, cut in half and pounded to ¾ inch thick
½ cup fresh orange juice
2 tablespoons seasoned rice wine vinegar
¼ cup orange marmalade
1 teaspoon red pepper flakes
1 tablespoon minced fresh ginger
1 garlic clove, minced
4 tablespoons olive oil
1 tablespoon canola oil
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, 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. Keep your eye on the chicken so it doesn’t overcook or burn.
Remove the chicken from the grill. Place on a cutting board and let rest for 5 minutes.