Hey, it’s perfect timing – a food giveaway for a food post. And ohhhh this kette corn is good. Go enter here!
We’re still grilling around here – even though it has been sort of cold and rainy. T-ball games were rained out both Saturday and Sunday this weekend, and we got soaked both times. Whee!
But between the raindrops, I still had fun putting together another chicken recipe for the grill. I love “Chinese” food – and I put it in quotes because the stuff we eat in our garden-variety place here is nothing like what I was served anywhere when I was actually in China. The only (ok, one of the) problem(s) with Chinese food is that it isn’t always the most healthy.
Take orange chicken, for example. I love orange chicken. It’s a perfect sweet and savory combination for me. Making it at home though? I don’t want to know what’s in it.
So I adapted it for the grill. And really, I think it turned out pretty well. My husband agrees since he ate (literally) a pund of chicken at dinner.
1 c orange juice (yay for orange season with yummy fresh squeezed juice!)
zest of one lemon
juice from one lime (mine was pretty juicy, maybe 1/3 cup)
zest from half a lime
scant 1/4 c balsamic vinegar
3 cloves garlic, minced
1/2 c honey
4-6 chicken breasts (I had ~2 pounds)
Combine the orange and lime juices and zest in a saucepan, along with the honey, vinegar, and garlic. Bring to a boil while stirring regularly. Simmer 15 minutes.
Let the marinade cool completely, then add it to your chicken breasts. Let marinate all day in the fridge.
Pull the chicken from the marinade, but don’t discard it. Keep about 3/4 cup to baste the chicken. Boil the remainder until thick and bubbly, and use for a sauce. Grill the chicken breasts about five minutes on each side until the juices run clear, basting with the reserved marinade every few minutes.
Serve with rice and bok choy and enjoy!
And no pictures again? I know. Did I mention that my husband ate an entire pound just himself? I was sort of expecting to be able to use the leftovers for pics. Whoops.