Honey-Citrus Chicken

Recipe Ingredients

1 cup	146g / 5.1oz	Pineapple - peeled, cored, (medium) coarsely chopped
1		Jalapeno chili - seeded, finely (medium) chopped
1 teaspoon	5ml	Minced garlic
1 cup	237ml	Orange juice
1/2 cup	118ml	Fresh lime juice
3 tablespoons	45ml	Soy sauce
2 tablespoons	30ml	Chopped fresh cilantro - (packed)
2 tablespoons	30ml	Chopped fresh basil - (packed)
1 tablespoon	15ml	Ground black pepper
1 teaspoon	5ml	Grated orange peel
1 teaspoon	5ml	Grated lime peel
8 teaspoons	40ml	Skinless boneless chicken breast halves (large)
2 tablespoons	30ml	Honey
3 tablespoons	45ml	Butter
		Fresh cilantro sprigs
		Fresh basil sprigs

Recipe Instructions

Don't let the name fool you. This chicken is sweet from the honey, but it's also very spicy from a jalapeno chili and plenty of black pepper. Frosty lager beer and orzo salad are cooling accompaniments. The chicken needs to marinate for at least four hours, so begin preparing it ahead of time.

Puree pineapple, jalapeno and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.)

Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan.

Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Prepare grill (medium-high heat). Brush grill with oil.

Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes.

Transfer chicken to platter.

Garnish with cilantro and basil sprigs.

Serve passing sauce separately.

Bon Appetit, July 1996

Source:
The Chinese Banquet Cookbook

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