Honey Citrus Chicken

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Although the list of ingredients for this refreshing chicken entrée with peppery accents seems long, the dish is not difficult to assemble, and the breasts can be marinated a day ahead. The pineapple, orange, and lime-scented marinade, seasoned with both jalapeño and black pepper, does triple duty in this recipe. First it is used to marinate the poultry, next some is combined with honey to be slathered on the breasts as they grill, and the remainder is reduced to make a sauce. Try this with Orzo Salad with Vegetables and Herbs and with blanched tender green beans.

Ingredients

• 3   large oranges
• 2   to 3 limes
• 2   cups diced pineapple (or 1 medium pineapple, peeled, cored, and diced)
• 1   3-inch jalapeño pepper, seeds and membranes removed, chopped
• 1   teaspoon minced garlic
• 3   tablespoons soy sauce
• 2   tablespoons chopped fresh cilantro, plus extra sprigs for garnish
• 2   tablespoons chopped fresh basil, plus extra sprigs for garnish
• Freshly ground black pepper
• 2   tablespoons honey
• 8   6- to 7-ounce boneless, skinless chicken breast halves, trimmed of excess fat
• 3   tablespoons unsalted butter
• Kosher salt (optional)
• Vegetable oil for oiling grill rack and for brushing chicken

Directions

1. Grate enough orange peel from the oranges to yield 1 teaspoon and then juice them to yield 1 cup.
2. Grate enough lime peel from the limes to yield 1 teaspoon and then juice them to yield ½ cup.
3. Set aside both zests and juices.
4. Combine diced pineapple, jalapeño, and garlic in a food processor or blender and process until mixture is almost smooth.
5. Pour marinade into a large, nonreactive shallow dish (a 9-x-13-inch Pyrex baking dish works well), and add orange and lime zests and juices, soy sauce, chopped cilantro, chopped basil, and 1 tablespoon black pepper.
6. Stir to blend.
7. Remove ⅓ cup of the marinade to a small nonreactive bowl and whisk in honey. (Cover and refrigerate the honey mixture until ready to grill chicken.)
8. Add chicken to dish and turn to coat in marinade.
9. Cover and refrigerate 4 to 5 hours, turning several times.
10. Remove chicken from marinade and using a rubber spatula, scrape excess marinade from breasts.
11. Strain marinade into a heavy, medium saucepan.
12. To make sauce, boil marinade in saucepan until reduced to 1½ cups, about 15 minutes.
13. Whisk in butter and season with additional pepper and salt if desired.
14. Oil a grill rack and arrange 4 to 5 inches from heat source.
15. Prepare grill for a hot fire (high temperature).
16. Brush chicken with oil and grill, turning several times and basting with reserved honey mixture, until chicken springs back when touched with your fingers and juices run clear when chicken is pierced with a sharp knife, 4 to 5 minutes per side. (Internal temperature should be 170 degrees F.)
17. Arrange breasts on a serving platter and garnish with cilantro and basil sprigs.
18. Serve with sauce.

YIELD: SERVES 8