Sweet and Tangy Chicken (for the grill)
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- 1 lb
- boneless skinless chicken breast
- 1/2 c
- pulp free orange juice
- 1/4 c
- brown sugar
- 1/8 c
- olive oil
- tabasco sauce (to taste)
- 1 pinch
1Remove chicken from package, and pat dry with a paper towel. Trim any excess fat from meat and then cut each breast in half and pound until it's about half it's original thickness. Set aside
2Whisk OJ, sugar, oil and tabasco together in a bowl, set aside, then take a gallon sized zip lock freezer bag and place chicken inside. Pour OJ mixture over the chicken, and while making sure that no excess air is trapped inside, seal the bag and shake around, then set flat on a shelf in your fridge. Let marinate at least 2 hours prior to cooking.
3Fire up your grill - I use a charcoal grill personally, but if all you've got is gas it'll do just fine. Remove chicken from marinade and place on heated grill, and let sit, top cover and air vents closed, for five - 7 minutes, then turn and do the same - or until the chicken reaches the level of doneness you prefer.