![]() ![]() Once the chicken is done cooking, remove from heat and let sit for 5 minutes before cutting and enjoying over your favorite salad or with the side of your choice. This is a well composed salad and with each ingredient plays an important role. The bitterness of the orange peel mellows when combined with grilled chicken salad, crisp fresh fennel, and handfuls of fresh herbs. If you wish, you can save the marinate and use it to baste the chicken during cooking. zest and juice from half of a lemon 3-4 cups of leftover chicken, roughly chopped into bite-size chunks. To start, a whole orange simmers for an hour with honey and saffron until soft and the liquid is reduced. Remove from the marinade and cook as preferred making sure to fully cook the chicken all the way through. The longer the marinating time, the more flavorful the chicken. Ingredients teaspoon lemon zest 1 tablespoon lemon juice 1 teaspoons white balsamic vinegar 1 teaspoon honey 3 tablespoons grapeseed or olive oil 3. Marinade in the refrigerator for 6 to 24 hours turning a couple times throughout. Pour over chicken, rotating to completely cover the chicken. In a mixing cup, whisk the balsamic vinegar, olive oil, and seasoning combining well. Breast, thighs, bone or not, the chicken comes out juicy and full of flavor!ΔΆ Chicken (breast or bone in, whatever you prefer just adjust cooking times) In this recipe, use whatever chicken pieces you like. Oven baked Chicken Breast marinated in garlic, lemon and thyme served on a bed of zingy mixed couscous w/ vegetables throughout. Another option is to make chicken kabobs. ![]() We loved it grilled then sliced on top of a fresh green summer salad. This flavorful chicken is great on the grill or roasted in the oven. ![]()
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