I prefer chicken breast on the bone — it tends to be juicier because the bones protect the meat from the heat. And besides, I am a bone chewer!
On the other hand, when it’s summer and I’m a little less motivated to cook and want an easy dinner, boneless chicken sure comes in handy.
I’ve made this dish many times (changed the sweetener to agave or maple; once used molasses; used pineapple juice instead of orange juice; left out the chili pepper because my sister-in-law, who was coming for dinner, doesn’t like even a hint of spice in her food). It’s easy to prepare the marinade and the good thing is, I can marinate the chicken ahead of time. Cooking takes anywhere from 10 to 16 minutes, max.
Easy peasy.
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Grilled Chicken Breasts with Orange, Soy Sauce and Honey
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon grated fresh orange zest
1 tablespoon finely chopped fresh ginger
2 scallions, finely chopped
1 clove garlic, chopped
1 teaspoon finely chopped serrano or jalapeno pepper
4 skinless and boneless half chicken breasts or 8 small chicken thighs
Combine the soy sauce, orange juice, olive oil, honey, orange zest, ginger, scallions, garlic and chili pepper in a deep dish. Place the chicken in the marinade, refrigerate and let rest for 1-4 hours, turning the pieces occasionally. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill for 5-8 minutes per side, depending on size and thickness, turning the pieces occasionally, or until cooked through.
Makes 4 servings