Grilled Orange Balsamic Chicken Recipes
GRILLED ORANGE BALSAMIC CHICKEN
Make and share this Grilled Orange Balsamic Chicken recipe from Food.com.
Provided by Lvs2Cook
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients to make marinade.
- Place chicken in non-metal pan along with the marinade.
- Cover and refrigerate for 3 to 12 hours, turning chicken frequently.
- Grill until chicken is thoroughly cooked.
Nutrition Facts : Calories 151.4, Fat 1.5, SaturatedFat 0.4, Cholesterol 68.4, Sodium 77.2, Carbohydrate 5.1, Fiber 0.2, Sugar 4.8, Protein 27.6
ORANGE BALSAMIC CHICKEN
YUMMY...Went to a friend's house last night for dinner and he served this. I had to get the recipe.
Provided by babygirl65
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix OJ, zest, balsamic vinegar, salt, pepper, cinnamon and nutmeg in a large ziplock bag. Place chicken in bag and seal. Marinade in refrigerator up to 2 hours.
- Preheat oven to 350.
- Remove chicken from marinade, don't throw away marinade, you will use it for the glaze.
- Place chicken on a rack in a roasting pan and roast uncovered for 1 hour.
- Make glaze but putting marinade and honey in a saucepan. Simmer until liquid is reduced by half and slighly thick.
- Brush chicken pieces with glaze after 30 minutes of roasting and every 15 minutes after that.
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- Set a small saucepan over high heat and add the orange juice, balsamic vinegar, honey, and fresh rosemary. Bring this to a boil and reduce the heat to medium low and simmer for 20 minutes, stirring a few times.Note: When bringing this to a boil, watch very carefully as it could bubble over. If it starts bubbling toward the top just remove from heat for a few seconds.
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- Brush the chicken with olive oil and sprinkle with kosher salt, pepper, and crushed red pepper flakes.
- Preheat the grill to medium high heat. Grill the chicken 4 to 6 minutes per side. Brush both sides with some of the glaze during the last few minutes of grilling.
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