Grilled Chicken a L' Orange

Chip Burrus


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.

★★★★★ 8 votes

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sweet, savory and oh-so-delicious! The smoky cumin works so nicely on this grilled recipe.


orange, grated zest only
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
boneless, skinless chicken breasts
2 Tbsp
2 Tbsp
1/2 Tbsp
1/4 tsp
1/4 tsp
dry mustard
2 Tbsp
red wine vinegar
1/2 c
orange juice


1In a 9x13 dish make the marinade by combining the first 5 ingredients; zest, juice, mustard, cumin, if using, and vinegar.
2Spread out a sheet of plastic wrap about 2 feet long and place chicken breasts on it.
3Spread another sheet of plastic wrap over the chicken breasts.
4With flat side of a mallet, pound the chicken to an even 1/2 inch thickness.
5Remove plastic wrap and place chicken in marinade.
6Cover and allow to marinate 30 minutes to 1 hour.
7When you are ready to cook the chicken, preheat the grill.
8Then prepare the sauce.
9In a wide skillet, melt the butter over low heat and stir in the flour.
10Cook this roux over low heat for a minute or two, until it bubbles.
11Add the sugar, cinnamon, mustard and vinegar and stir until well combined.
12Whisk in the orange juice, bring the heat up to medium, and stir until thickened.
13Lower the heat and cover the pan to keep the sauce hot while you grill the chicken.
14Grill the chicken just until cooked through, 3 to 5 minutes per side.
15When serving, place the grilled chicken on a heated platter, pour some of the sauce over it and pass the rest of the sauce.
16Serves 4.

About this Recipe

Course/Dish: Chicken, Marinades
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy