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Grilled Citrus Marinated Chicken Breast This luscious marinade brings out the best in chicken and can even be marinated overnight, but not longer. When grilling, be sure to sear first and then move the meat to a cooler part of the grill to finish cooking slowly so that it doesn't burn. Serves 6 to 8 Marinade: 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 dry chipotle chile, stem and seeds removed 1 cup Red Salsa (see recipe below) 1/4 cup extra virgin olive oil 1 teaspoon salt 8 boneless chicken breasts, with skin Combine orange juice, lime juice, and chile in a small saucepan and bring to a boil. Reduce to a simmer and cook, uncovered, until the chile is plump, about 5 minutes. Set aside to cool. Transfer citrus mixture to a blender. Add the Red Salsa, olive oil, and salt and puree until smooth. Wash chicken breasts, dry well, and place in a shallow glass or stainless steel container. Cover with marinade and refrigerate 2 to 4 hours. Preheat grill or broiler. Grill chicken breasts, skin side down on the grill, or skin side up under the broiler, 2 to 3 minutes. Turn and cook other side. Keep turning chicken every 2 to 3 minutes to avoid burning. Total cooking time should be 12 to 20 minutes, depending on size of the chicken breasts. When cooked through, serve on a platter with refried beans and rice. Red Salsa Makes 2 cups 2 tablespoons canola oil 1 medium onion, thinly sliced 2 cloves garlic, sliced 1 jalapeño chile, stemmed and seeded if desired, sliced in 1/4-inch slices 1 to 2 teaspoons salt, to taste 2 cups canned plum tomatoes, with their juices Heat oil in a saucepan over medium heat and add onions. Cook until soft, stirring occasionally, about 10 minutes. Add garlic, jalapeño, and salt and cook a minute or two more. Add tomatoes and their juices and cook over low heat 10 to 15 minutes. Transfer salsa to a blender and puree until smooth. Set aside to cool for table salsa or store in refrigerator for 3 to 4 days, or in the freezer for weeks. |
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