Serves: 6 Edit
Ingredients
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- 3 organic chicken breasts (ask your butcher to cut the breasts in half and pound them a 1/4-inch thick)
- 1/2 cup(s) fresh orange juice
- 2 tablespoon(s) seasoned rice wine vinegar
- 1/4 cup(s) orange marmalade
- 1 teaspoon(s) red pepper flakes
- 1 tablespoon(s) fresh ginger, minced
- 1 clove(s) garlic, minced
- 4 tablespoon(s) olive oil
- 1 tablespoon(s) kosher salt
- Canola oil
Directions
- Place the chicken in a container large enough to hold six pieces of chicken.
- To prepare the marinade: In a glass bowl, whisk together the orange juice, rice wine vinegar, orange marmalade, red pepper flakes, ginger, garlic, and olive oil. Pour over chicken, seal, and leave in the refrigerator 8 hours or, even better, overnight. This will tenderize the chicken.
- To grill: Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or heavy skillet or fire up your outdoor grill until hot. Season the surface of the grill with 1 tablespoon of canola oil and use a paper towel to spread the oil evenly. Turn down the heat to medium-high. Do not place chicken breasts too close together, or you will create steam. Grill the chicken 3 inches apart.
- Grill the chicken for 3 minutes on each side. Continue to grill for 1 more minute on each side for a total grill time of 8 minutes. Some of the pieces may grill faster if they are thinner than the others. Keep your eye on it and don't let it overcook or burn. Remove the chicken from grill and let rest on a cutting board for 5 minutes. Slice the chicken into strips or serve whole.