Wednesday, December 22, 2010

Citrus-and-Honey Chicken Breasts

For the past three months I've been a little wrapped up in an amazing new jewelry business (you may have noticed that I haven't been posting or cooking as much lately). I am now an independent stylist for Stella & Dot and loving every minute of it!

My hubby has been extremely supportive and has stepped up in taking care of our two beautiful children. He has even made some fantastic meals for us. Tonight's dinner was clean, healthy and delicious. Thanks, honey! I could get used to this.

Happy holidays everyone!!!
Citrus-and-Honey Chicken Breasts 

Williams-Sonoma The Essentials of Grilling: Recipes and Techniques For Successful Outdoor Cooking
  • 1 orange
  • 1 lemon
  • 1 lime
  • 3 tbsp snipped fresh chives or finely chopped green onion
  • 1 tbsp chopped fresh mint
  • 2 tbsp olive oil
  • 2 tbsp wildflower honey
  •  6 boneless, skinless chicken breast halves
  • Salt and freshly ground pepper
  • 1 orange, cut crosswise into slices 1/4 inch thick
  • 1 lemon, cut crosswise into slices 1/4 inch thick
  • 1 lime, cut crosswise into slices 1/4 inch thick
  • 4 fresh mint sprigs
To make the citrus-hone marinade, finely shred the zest from the orange, lemon, and lime, then squeeze the juice from each fruit. In a shallow, nonreactive dish just large enough to hold the chicken in a single layer, stir together, the orange, lemon and lime juices and zest; chives; chopped mint; oil; and honey. Pour off about two tablespoons of the marinade and set aside.

Use the palm of your hand to flatten each chicken breast to an even thickness of a bout 3/4 inch. Season the chicken on both sides with salt and pepper.
Add the chicken to the dish and turn to coat both sides with the marinade. Cover and refrigerate, turning occasionally. for at least 1 hour or for up to 4 hours. Remove form the refrigerator 30 minutes before grilling. Add the orange, lemon and lime slices to the marinade during the last 15 minutes.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack. Remove the chicken and the citrus slices from the marinade and discard the marinade.

Charcoal: Grill the chicken over the hottest part of the fire, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, arrange the citrus slices at the edges of the grill where the heat is less intense. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

Gas: Grill the chicken directly over the heat elements, turning once or twice and brushing with the reserved marinade, until firm to the touch and opaque throughout, 4-6 minutes per side. A few minutes before the chicken is done, place the citrus slices on an area with lower heat. Grill, turning once, until softened and grill marks appear, about 1 minute per side.

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