Hi all– You’d think that now that all our kids are grown and far flung around the country and Larry and I are on our own, that we’d have all the time in the world. I should have hours to cook leisurely gourmet dinners that we would linger over by candlelight.
But that’s not happening. So any super yummy and quick to fix dinner I can find is just fine with me. This marinade/glaze has so much flavor– sweet, citrusy and just enough heat. And it’s ready in about 20 minutes. I’ll be making it again and again.
ORANGE CHILI CHICKEN
3 boneless chicken breasts
1/4 cup olive oil + 2 tablespoons
1/2 cup fresh squeezed orange juice (about 1 large orange)
1/2 cup orange marmalade
1/4 cup honey
2 tab. hoisin sauce
2 tab. soy sauce
2 tab. red wine vinegar
2 tab.brown sugar
2 tsp. Thai sweet chili sauce*
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. salt
1 tsp. freshly ground pepper
green onions, sliced
zest from one orange
Grate the zest from the orange and set aside sealed in a baggie.
In mixing bowl whisk together all 12 (!) ingredients for the marinade/glaze.
Slice the chicken breasts horizontally to produce 6 flatter filets. Put them into a heavy zip loc bag along with 1/2 cup of the marinade and 1/2 cup olive oil. Set into the fridge for at least an hour or up to overnight. Refrigerate the remaining marinade/glaze.
When your ready to get dinner going, heat the 2 tab. of olive oil in a skillet and set the chicken into the pan. Cook just about 2 minutes on each side to brown the chicken. Then add in the remaining marinade and simmer on low for about 10 minutes until the chicken is cooked through.
Serve up the chicken on a pretty platter (maybe with some brown rice) and cover with the glaze from the pan. Garnish with the green onion and grated orange peel.
* The recipe I worked from calls for sriracha sauce, but I like this milder chili sauce. It depends on how much heat you like, and what you have in the fridge!