You can prepare in the oven or on the barbecue.
|4||Boneless Skinless Chicken Breasts|
|1/2 cup||Orange Juice|
|2 tsp||minced garlic|
|1 tbsp||balsamic or cider vinegar|
|2 tbsp||olive or canola oil|
Place chicken in large freezer bag. In small bowl whisk marinade ingredients together and pour over chicken ensuring that the marinade coats the pieces. Refrigerate and marinade for minimum 1 hour up to 8 hours, flipping chicken 1/2 way so marinade has coated both sides. When ready to grill, drain chicken breasts from marinade (reserve Marinade for basting), and place on tinfoil lined tray. Spray both sides of the chicken pieces with olive oil and oil the grill too. Preheat BBQ to high, then reduce heat to medium and use indirect method to grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and no longer pink inside.
I often use salad dressings as the base for a marinade. This time I used a Tangerine & Lime vinaigrette/marinade, add herbs & spices to jazz it up. I also use tin foil pie plates for grilling skinless chicken to avoid messy grill, just put chicken and marinade in pan, then place on the grill for final browning and grill marks.
The wee red potatoes were also cooked in a tin foil pan on the BBQ, Coat interior of pan with olive oil spray, cut potatoes in half, place in pan cut side down, and grill/roast until tender.
Show More Comments
No Comments yet