Grilled Chicken a L' Orange
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|1||orange, grated zest only|
|1||medium orange, about 1/3 cup juice|
|1 tsp||dry mustard|
|"just a pinch" of cumin|
|2 Tbsp||optional red wine vinegar|
|1/3 c||olive oil|
|4||boneless, skinless chicken breasts|
|1/4 tsp||dry mustard|
|2 Tbsp||red wine vinegar|
|1/2 c||orange juice|
Glen Dale, WV (pop. 1,526)
Member Since Mar 2010
I tend to go heavy on the cumin (in most every recipe). It's so smoky all by itself and really adds something special to grilled meat. I add it to recipes whenever I can.
In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
Spread another sheet of plastic wrap over the chicken breasts.
With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
Remove plastic wrap and place chicken in marinade.
Cover and allow to marinate 30 minutes to 1 hour.
When you are ready to cook the chicken, preheat the grill.
Then prepare the sauce.
In a wide skillet, melt the butter over low heat and stir in the flour.
Cook this roux over low heat for a minute or two, until it bubbles.
Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
Grill the chicken just until cooked through, 3 to 5 minutes per side.
When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.