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Orange Grilled Chicken Breast
A common complaint about chicken breasts is that they are dry. Part of the reason is because they are cooked too long; white meat just takes a few minutes to grill which makes them a perfect busy person’s meal. White chicken is low in fat and good for you when you remove the fatty skin.
I developed this marinating sauce that makes juicy tasty fillets every time. You have to marinate for several hours so allow time. I usually put it in a glass baking dish the night before cover with a lid and it's ready to go the next day.
Six to eight chicken breasts; skinned and boned.
1 quart orange juice
3 tablespoons Worcestershire sauce
3 tablespoons low salt soy sauce
Two cloves garlic peeled and minced
Two green onions cleaned and bad parts removed: slice thin.
2 teaspoons white pepper
One orange sliced. If it's a small orange you might need two. You want as many slices as you have fillets. This is your garnish and optional.
In a 9X13 baking dish place chickens. Mix orange juice, sauces, garlic, onion and pepper together and pour over chicken. Cover and put in refrigerator overnight or at least four or five hours.
Place fillets on grill with one orange slice on each piece. Grill on each side for about seven minutes. Use tongs to turn them so your orange slice stays with the chicken. Watch them closely. They won’t brown but will turn a beige color with grill marks. Depending on how hot your grill is it doesn’t take long. If you are worried take a knife and cut into them; if there is no pink they are done.
You can use an indoor grill also and it only takes about seven to eight minutes total with the top on.
The citric acid in the orange juice tenderizes the meat and gives it a good flavor. I’ve tried substituting lemon juice but didn’t like the results.
I like to serve mine with rice, steamed broccoli and wedges of fresh pineapple when it’s in season.