This was really easy and had great flavors. Forgot to take the picture after the extra sauce was put on the chicken (also forgot to slice up the extra oranges I bought!), but you get the idea. We served ours with some grilled peppers and butter herb rice on the side. It was good!
Sour-Orange Grilled Chicken
Ingredients
Serves 6
1 cup sour-orange or orange marmalade
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
4 bay leaves
Coarse salt
Freshly ground pepper, to taste
12 chicken paillards (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4 inch thick) [We just butterflied ours and used 2 large ones but made the same amount of sauce]
2 oranges (1 thinly sliced into rounds and 1 cut into wedges)
Directions
Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.
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Wish I'd remembered the oranges part! Oh well... You can try that one!