A while ago, I was searching for recipes with some sweetness to it (since that’s what one of my clients enjoys). I found this recipe on Food Network website, courtesy of Patrick and Gina Neely.
The ingredients sounded promising, I tried it, loved it and so do my clients. It’s in my repertoire ever since. There are never enough of good chicken recipes, right?
Here is what do you need:
For Marinade:
- 1/2 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1/4 cup sriracha
- 1/4 cup Dijon Mustard
- 1 tablespoon grated orange zest
- 1 chicken cut into 10 pieces – or chicken cutlets (how many you need)
For Glaze:
- 4 tablespoons (1/2 stick) organic butter’
- 1/4 cup raw honey (I am not a big fan of sweet, so I put little less)
- 1/4 cup freshly squeezed orange juice
- 1/4 cup BBQ sauce (I use Annie’s Naturals Organic BBQ Sweet & Spicy Sauce from Whole Foods)
- 1 tablespoon grated orange zest
- 2 tablespoons Dijon mustard
- 1/4 teaspoon allspice
Mix the orange juice, olive oil, hot sauce, mustard and orange zest together in a large bowl. Pour into gallon zip lock and add the chicken (washed and patted dry with paper towels). Close and shake well so everything is covered with marinade.
If you GRILL: Prepare the grill to medium direct heat. Let the chicken come to room temperature before grilling.
If you cook it on top of the STOVE: If making chicken cutlets, I made them on top of the stove, in cast iron skillet.
Remove the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it’s cooked through, about 25 minutes more.
STOVE: The same goes here. Remove the chicken from the marinade and pat dry. I have then cooked the cutlets on high heat for about 2 minutes on each side, then placed the skillet in an oven, preheated to 350˚F, for about 10 minutes.
GRILL: While the chicken is grilling, melt the butter in a small saucepan o the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve a bigger half of the glaze in a small bowl for serving.
STOVE: You can do the same on top of the stove, melt the butter, then take off the heat and add the rest of the ingredients. Reserve a bigger half of the glaze in a small bowl for serving. You don’t need that much for glazing, and when you dip it in the glaze afterwards on the plate – hm hm hmmmm.
GRILL: Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from the grill to a platter and serve with reserved glaze.
STOVE: Take the pan out of the oven, brush the chicken cutlets with glaze and put back for about a minute. Then take out again, flip glaze side down, brush the other side and finish cooking for about 2 more minutes.
Instead of opening and closing oven, you can also take the pan out of the oven, return it to the stove, and do the glazin’ and flippin’ on top of the stove. Don’t forget that the pan is super hot – better use oven mitts! You can add little more glaze into the pan as the chicken will get this beautiful brown caramelized color!
I have served it here with quinoa pilaf, but you can make roasted wedged potatoes, just grilled vegetables, rice, couscous – whatever you desire! Hope you enjoy this dish!
I paired this dish with super dry, Austrian Grűner Veltliner from Weingut-Groiss and it worked great for me. Good Grűner Veltliner such as this one (my house wine, it comes in 1L bottle) is probably the most versatile wine you can find. It pairs with almost anything! And, one other important thing, if you don’t plan to finish the whole bottle – Grűner Veltliner practically doesn’t change its quality if you close it back and put it in the fridge. Even few days doesn’t make a difference. You can’t say that about most of the wines – 2 days usually are the most you can keep them. And some start falling apart even after 24 hours.
If you prefer red wine, I can imagine it may work but I would stick with lighter body wine, such as Pinot Noir or Sangiovese. Something young, fresh and fruity. Cheers!
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