Grilled Chicken Breasts with Spicy Orange-Ginger Glaze
The Oprah Magazine
This dish is all about a tasty marinade that turns plain
chicken breasts into a tender and juicy creation that tastes like citrus and
chicken breasts (ask your butcher to cut the breasts in half and pound
them a 1/4-inch thick)
1/2 cup(s) fresh
2 tablespoon(s) seasoned
rice wine vinegar
1/4 cup(s) orange
1 teaspoon(s) red
1 tablespoon(s) fresh
1 clove(s) garlic,
4 tablespoon(s) olive
1 tablespoon(s) kosher
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.