Thursday, April 14, 2011
On The Menu: Chipolte Honey Orange Glazed Chicken
This is a new recipe Scott and I tried last night out of our trusy Costco cookbook. Verdict? The chicken was very good and juicy, but it was probably a lot of unnecessary work for the end result (a Marinade AND a glaze?!). But here it is anyway so you can see all the darn ingredients that went into this dish.
Ingredients for Marinade:
1 Cup Fresh Orange Juice
1/3 Cup Fresh Chopped Parsley
1/3 Cup Fresh Chopped Cilantro
3 Tablespoons Chopped Fresh Thyme
3 Tablespoons Minced Fresh Ginger (we used ground)
3 Tablespoons Unseasoned Rice Vinegar
2 Tablespoons Olive Oil
2 Tablespoons grated Orange Peel
1 Tablespoon Coarse Kosher Salt
This marinade is good for 3 - 6 chicken breasts
Ingredients for Honey-Orange Chipolte Glaze:
2 Cups Fresh Orange Juice
5 Tablespoons Honey
1/4 Cup Soy Sauce
2 Tablespoons Grated Orange Peel
2 Teaspoons Minced Canned Chipolte Peppers in Adobo Sauce
• Whisk together the ingredients for the marinade. Place your raw, thawed chicken breasts into a large freezer bag and add the marinade. Let chill in the fridge for at least 30 minutes. The recipe we have says to let it marinade for four hours...but I refuse recipes that call for something that takes four hours. Although I'm sure it would be delicious, I don't have that kind of time or the desire to prep the night before.
• Preheat your Charcoal or Gas Grill. We use a charcoal grill because my husband is a grilling purist.
• While your grill is heating up, prepare the glaze. Boil the Orange Juice, Soy Sauce, and Honey until reduced to about 2/3 of a cup. The recipe said this should take about 20 minutes but it took us more like 30 and it never really thickened up. I guess it depends on if you're simmering or really boiling.
• When the glaze has reduced, add in the grated Orange Peel and Minced Chipolte Pepper.
• Remove the chicken from the fridge. Place the chicken on the grill and discard the extra marinade. Do not use the marinade as a sauce after the chicken is cooked...unless you like the taste of salmonella. Grill for about six minutes on each side. Brush the glaze onto the chicken and finish grilling until chicken is cooked through. We saved some glaze to put on at the end as well, once the chicken was on our plates.
• Serve with rice or vegetables. We went with some Southwestern Style Corn. Enjoy!
I will say I never really tasted the chipolte pepper on ours, so you could always use more if you like.