Honey-Citrus Chicken

prepared by and photo by Emily S. Downs

The longer you marinate the chicken the tastier and more tender it becomes. The zing of citrus mixed with the zap of jalapeño and fresh herbs combine together to create something wonderfully refreshing these warmer months.

Size: 8 servings

Ingredients:
1 medium pineapple, peeled, cored, coarsely chopped
1 medium jalapeño chili, seeded, finely chopped
1 tsp minced garlic
1 cup orange juice
1/2 cup fresh lime juice
3 tbsp low-sodium soy sauce
2 tbsp (packed) chopped fresh cilantro
2 tbsp (packed) chopped fresh basil
1 tbsp ground black pepper
1 tsp grated orange peel
1 tsp grated lime peel
8 large skinless boneless chicken breast halves
2 tbsp honey
3 tbsp unsalted butter
Fresh cilantro sprigs
Fresh basil sprigs

Directions:

Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13x9x2″ glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often. (Can be made 1 day ahead. Keep chilled.)

Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy-medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper.

Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.

Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve, passing sauce separately.

 

Colorful Roasted Rainbow Carrots

Grilled Potatoes with Rosemary

Quinoa Tabboulleh Salad

Tri-Bean Cilantro Salad


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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