0 0
Island Girl Orange Grilled Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 cup orange marmalade (or other citrus, tropical flavor)
2 tablespoons lemon juice
1 tablespoon orange juice
2 bay leaves
coarse salt
fresh ground pepper, to taste
6 chicken breast halves, cut horizontally, pounded to 1/4-inch thickness
2 oranges

Nutritional information

278.9
Calories
60 g
Calories From Fat
6.8 g
Total Fat
1.9 g
Saturated Fat
46.4 mg
Cholesterol
75.6 mg
Sodium
41.2g
Carbs
1.4 g
Dietary Fiber
36.4 g
Sugars
15.7 g
Protein
135 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Island Girl Orange Grilled Chicken

Features:
    Cuisine:

    Flattened chicken breasts cook very quickly--so don't leave them on the grill too long or they'll dry out (ewww!). Original recipe comes from *Living*

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Island Girl Orange Grilled Chicken Paillards/Cutlets,Flattened chicken breasts cook very quickly–so don’t leave them on the grill too long or they’ll dry out (ewww!). Original recipe comes from *Living*


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Bowl, Combine Marmalade, Juices, Leaves, 1 Teaspoons Salt and Pepper; Mix Well, Then Reserve 1/2c Glaze For Serving.

    2
    Done

    Preheat Grill to Medium High.

    3
    Done

    Season Chicken With Salt & Pepper; Place on Grill and Brush With Half of Glaze.

    4
    Done

    Grill Three Minutes, Then Flip & Brush With Remaining Glaze; Continue Grilling Until Chicken Is Cooked Through (3 Minutes More).

    5
    Done

    Place Chicken on Serving Platter & Keep Warm.

    6
    Done

    Slice One Orance Into Rounds, the Other Into Wedges; Place Oranges on Grill, Flipping Once Until Softened (1-2 Minutes Per Side).

    7
    Done

    Add Oranges to Chicken on Platter; Serve With Reserved Glaze.

    8
    Done

    Is the Meat Done? With a Very Sharp Knife, Nick the Meat With the Knife-Tip--the Meat Should Be White and Moist--not Pink.

    9
    Done

    Preparing Cutlets: Easiest to Do When the Meat Is Partially Frozen, Remove Tenderloin (the Loose Part) & Set Aside For Some Other Use. Lay Cutlet on Board, With Hand Over the Top, and Cut With Very Sharp Knife Going Horizontally Under Your Hand (half-Way Through the Meat). You Should Have Two Fairly Equal Pieces of Meat.

    10
    Done

    to Pound Cutlets Into Thin Paillards: Place Meat on Plastic Wrap With About a Half-Teaspoon of Olive Oil, Plastic Wrap on Top, Then Pound With Side of Kitchen Mallet.

    Avatar Of Brisa Hensley

    Brisa Hensley

    Spice whisperer known for creating dishes that pack a flavorful punch.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Baked Pimiento Cheese
    previous
    Baked Pimiento Cheese
    Featured Image
    next
    Ultimate Cheesy Potato Bake Casserole
    Baked Pimiento Cheese
    previous
    Baked Pimiento Cheese
    Featured Image
    next
    Ultimate Cheesy Potato Bake Casserole

    Add Your Comment

    4 × two =