This Orange and Herb Chicken is adapted from an oven recipe but lends itself to barbecue,too.
One of the things I like most about this recipe is the herb smell when cooking. The moistness of the cooked chicken is also something to behold.
1/3 cup orange juice
3 Tbsp dijon mustard
1/4 cup sliced green onions
2 Tbsp olive oil
2 garlic cloves, finely chopped
2 Tbsp honey
1 tsp dried tarragon leaves OR
1 Tbsp chopped fresh tarragon leaves
1 tsp fresh ginger, finely chopped
1 pound (450 grams) skinless boneless chicken breast halves
4 thin slices of orange
In small bowl, combine orange juice, mustard, honey, green onions, oil, garlic, ginger and tarragon; mix well. Reserve 1/4 cup.
In shallow dish or plastic bag, pour remaining marinade over chicken. Cover and marinate in refrigerator 30 minutes to 1 hour.
Remove chicken from marinade. Over medium-hot coals, grill or broil until tender, basting frequently with reserved marinade.
Two minutes before removing chicken from the barbecue, place 1 slice of orange on top of each chicken piece. (Lemon is a good alternative because as lemon heats it sweetens.)
Fantastic with a glass of dry Riesling. The citrus characteristics of Riesling can only make this meal better, but be sure that the wine is well chilled and served in small portions so that it doesn’t become warm while drinking.