by Elise Schwartz | March 7, 2010 3:32 PM
A sweet yet savory dish perfect for spring! We broke out the grill, used what we had left in the kitchen and gave it a shot — really enjoyed it! It’s a great change from the traditionally plain salt and pepper topping to chicken. We grilled this up with sliced bell peppers and orange wedges.
Orange Honey Grilled Chicken
2 Tbsp organic butter
2 cloves garlic, minced
1/3 c organic honey
1 Tbsp orange zest
3 Tbsp fresh squeezed orange juice
1 tsp fresh black pepper
sea salt to taste
4 chicken breasts, halved (bone in or out is your choice)
1.) Preheat grill over medium heat.
2.) Melt butter in stainless steel skillet over medium heat. Add garlic and cook until aromatic (about 2 minutes). Whisk in honey, orange juice and orange zest. Reserve half for basting chicken while cooking. Brush other half on chicken breasts. Sprinkle chicken with salt and pepper.
3.) Lightly oil grill with coconut oil. Place chicken on the grill. Cook for 6-8 minutes per side depending on thickness. Baste often during the last 5 minutes. Chicken is cooked thru when juices run clear.
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