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Ginger Marmalade Grilled Chicken

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Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
3/8 cup orange marmalade
1/8 cup apricot jam
2 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dijon mustard
1 tablespoon olive oil (preferably extra-virgin)
1/2 cup roasted red pepper, cut into strips, 1 tablespoon liquid reserved
5 teaspoons red wine vinegar
8 cups mixed salad greens
4 slices red onions, thin slices, separated into rings

Nutritional information

272.7
Calories
45 g
Calories From Fat
5 g
Total Fat
0.9 g
Saturated Fat
68.4 mg
Cholesterol
352.3 mg
Sodium
29.7g
Carbs
0.8 g
Dietary Fiber
22.4 g
Sugars
27.9 g
Protein
205 g
Serving Size

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Ginger Marmalade Grilled Chicken

Features:
    Cuisine:

    Credit for the original recipe goes to Jorge Navarro, the chef-owner of Caf Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Ginger Marmalade Grilled Chicken Salad,Credit for the original recipe goes to Jorge Navarro, the chef-owner of Caf Navarro, a cozy, Caribbean-style spot in Eugene, Oregon. This particular rendition includes my improvisations based on taste and ingredient availability.,Toni, this is such a wonderful recipe! The Marmalade has such a beautiful flavor of citrus and ginger! I could have drank the dressing…. I let the Chicken marinate for a good 24 hours and I grilled it on the outside grill instead of using the broiler. This is one of my new favorite salad recipes! Thanks toni! *Zaar World Tour 3*


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    Steps

    1
    Done

    Place Chicken on Plate. Season With Salt and Pepper. Mix Marmalade, Jam, Ginger, Garlic and Mustard in Bowl. Spoon 1/4 Cup Marmalade Mixture Over Chicken and Turn to Coat. Chill Chicken and Remaining Marmalade Mixture Separately Overnight.

    2
    Done

    Preheat Broiler. Arrange Chicken on Broiler Pan. Broil Until Chicken Is Cooked Through, About 5 Minutes Per Side. Cool Slightly. Spread Remaining Marmalade Mixture Over Chicken. Cut Chicken Crosswise Into Thin Strips.

    3
    Done

    Whisk Oil, Reserved Liquid from Peppers and Vinegar in Large Bowl. Season With Salt and Pepper. Add Salad Greens, Pepper Strips and Chicken; Toss to Coat. Top Salad With Onions.

    Avatar Of Carter Snyder

    Carter Snyder

    Pitmaster specializing in smoked and barbecued meats with a signature sauce.

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