Citrus Marinated Chicken Recipe - Cooking Index
Citrus Marinated Chicken Recipe - Cooking Index
A Japanese-inspired marinade of orange and lemon juices, soy sauce, and a touch of spices gives grilled or broiled chicken breasts an intriguing, delicious flavor. Try this chicken garnished with orange slices and green onions, and accompanied by asparagus and white rice. You may want to serve Japanese pickled ginger on the side.
Cuisine: Japanese| 1/4 cup | 59ml | Soy sauce |
| 1/4 cup | 59ml | Strained, fresh orange juice |
| 2 tablespoons | 30ml | Strained, fresh lemon juice |
| 1 tablespoon | 15ml | Vegetable oil |
| 1 tablespoon | 15ml | Honey |
| 1 teaspoon | 5ml | Grated orange rind |
| 1/2 teaspoon | 2.5ml | Grated lemon rind |
| 1 teaspoon | 5ml | Shallot - minced (medium) |
| 1 teaspoon | 5ml | Ground ginger |
| 1/4 teaspoon | 1.3ml | Ground cloves |
| 1 | Pepper | |
| 4 | Chicken breast halves with skin and bones - (about 2 lbs) |
In a shallow dish mix soy sauce, orange juice, lemon juice, oil, honey, grated orange and lemon rinds, shallot, ginger, cloves, and pepper. Add chicken pieces and turn them over in mixture. Rub mixture thoroughly into chicken. Cover and refrigerate chicken chicken for 2 hours or up to overnight, turning occasionally.
Preheat broiler or grill with rack about 6 inches from heat source. Remove chicken from marinade, reserving marinade, and put chicken on hot broiler rack or oiled rack of grill. Broil chicken, or grill, covered, above glowing coals, turning and brushing twice with marinade, for 10 minutes. Broil or grill about 10 more minutes or until thickest part of meat near bone is no longer pink when cut. Serve immediately. This recipe serves 4.
Source:
FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy (c) 1992 - Warner Books, New York - 422 pages - $22.95 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest
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