Orange-Lemon-Balsamic Chicken Marinade and Sauce
Recipe: #10101
July 15, 2013
"Made this last night and it was awesome! Prep time is approximate and does not include ingredient assembly or marinating time."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (338.9 g)
- Calories 244
- Total Fat - 11.4 g
- Saturated Fat - 3.5 g
- Cholesterol - 10.7 mg
- Sodium - 589.1 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 4.4 g
- Sugars - 22.9 g
- Protein - 7.7 g
- Calcium - 203 mg
- Iron - 1.7 mg
- Vitamin C - 76.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Whisk ingredients (except chicken and rosemary sprig) in a bowl.
Step 2
Put chicken breasts in a zip lock bag and pound the fattest part of the breast till the whole thing is uniform thickness. Make sure there are no holes in the bag, then put the rosemary sprig in and pour the marinade over it. Seal and put on a plate and refrigerate at least 2-3 hours.
Step 3
Remove from refrigerator about 30 minutes prior to cooking the chicken. Pour the marinade into a small saucepan.
Step 4
Grill the chicken on a medium hot grill about 8 minutes on each side, or until it's not pink in the middle, but still juicy. In the meantime, boil the marinade for 10 minutes so as to kill any bacteria, and so it reduces down to a semi-thick sauce.
Step 5
Slice chicken breasts on the diagonal and spoon sauce over it. Enjoy!
Tips
No special items needed.
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