Monday, June 14, 2010

Tasty Tuesday!

Hey, it's perfect timing - a food giveaway for a food post.  And ohhhh this kette corn is good.  Go enter here!

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We're still grilling around here - even though it has been sort of cold and rainy. T-ball games were rained out both Saturday and Sunday this weekend, and we got soaked both times. Whee!

But between the raindrops, I still had fun putting together another chicken recipe for the grill. I love "Chinese" food - and I put it in quotes because the stuff we eat in our garden-variety place here is nothing like what I was served anywhere when I was actually in China. The only (ok, one of the) problem(s) with Chinese food is that it isn't always the most healthy.

Take orange chicken, for example. I love orange chicken. It's a perfect sweet and savory combination for me. Making it at home though? I don't want to know what's in it.

So I adapted it for the grill. And really, I think it turned out pretty well. My husband agrees since he ate (literally) a pund of chicken at dinner.

Apparently I'm on a citrus chicken kick. Lemon chicken, lime chicken, lemon chicken kebabs - what's next?

Orange Chicken

Ingredients:
1 c orange juice (yay for orange season with yummy fresh squeezed juice!)
zest of one lemon
juice from one lime (mine was pretty juicy, maybe 1/3 cup)
zest from half a lime
scant 1/4 c balsamic vinegar
3 cloves garlic, minced
1/2 c honey
4-6 chicken breasts (I had ~2 pounds)


Directions:
Combine the orange and lime juices and zest in a saucepan, along with the honey, vinegar, and garlic. Bring to a boil while stirring regularly. Simmer 15 minutes.

Let the marinade cool completely, then add it to your chicken breasts. Let marinate all day in the fridge.

Pull the chicken from the marinade, but don't discard it. Keep about 3/4 cup to baste the chicken. Boil the remainder until thick and bubbly, and use for a sauce. Grill the chicken breasts about five minutes on each side until the juices run clear, basting with the reserved marinade every few minutes.

Serve with rice and bok choy and enjoy!


And no pictures again? I know. Did I mention that my husband ate an entire pound just himself? I was sort of expecting to be able to use the leftovers for pics. Whoops.

Enjoy this and more with Blessed ith Grace and Tempt My Tummy Tuesday!

7 comments:

Alexis AKA MOM June 14, 2010 at 11:59 PM  

I love your citrus kick! I'm loving this! thanks as always for a good recipe.

Sherry @ Lamp Unto My Feet June 15, 2010 at 8:02 AM  

This sounds delish! WE're getting Daddy a new grill for Father's Day, so I'm going to save this. :D

Brenda June 15, 2010 at 7:26 PM  

It sounds really yummy iwth the balsamic vinegar and honey. . .

Michelle June 15, 2010 at 10:02 PM  

Alexis - I'm glad you approve. :) I hope you enjoy some of these.

Sherry - Oooo, perfect gift for Father's Day, I love it! I am sure he'll enjoy using it (and eating from it).

Brenda - Ohhhh it is. The wee ones liked it with a little extra honey for dipping, but ... that's my silly kids :) My husband and I loved it as is.

Pat June 16, 2010 at 8:45 AM  

Another great recipe for me to save and use, Michelle! My husband is a big sweet and sour fan, so he'll love this.

Unknown Mami June 17, 2010 at 12:25 PM  

I love citrus with protein. Yum!

Michelle June 17, 2010 at 8:50 PM  

Pat - It definitely it more sweet than sour, but it's fairly well balanced (or at least I think so).

Unknown Mami - Me, too! (ummm obviously at this point?)

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