Saturday, September 13, 2014

Chicken with Honey Citrus Glaze

Brigette, a co-worker from the Tidewater, told me about a recipe that she tried that was "so good." I did a Google search on the ingredients that she remembered using, and found this one.

Barefoot Pinot Grigio Chicken with Honey Citrus Glaze


For marinade:
  • ½ cup Barefoot Pinot Grigio
  • 2 garlic cloves, minced
  • 2 tbsp honey
  • juice of ½ orange
For chicken:
  • 1/3 cup Barefoot Pinot Grigio
  • 2 tsp canola oil
  • 2 boneless skinless chicken breasts
  • 1/3 cup honey
  • juice of ½ orange
  • juice of ½ lime
  • sprinkle of sea salt and pepper
  1. Combine the marinade ingredients in a large shallow dish. Add the chicken breasts, cover and place in the refrigerator for one hour.
  2. After the chicken has marinated, remove from the fridge. Heat up the oil in a grill pan {or cast iron skillet} over medium-high heat. Once hot, add the chicken
  3. Cook the chicken for about six to eight minutes per side, until cooked through.
  4. During the final stages of the chicken cooking, make the glaze: combine the Barefoot Pinot Grigio, honey, juice from the other half of your orange and lime juice in a small pot. Bring to a simmer for 30 seconds. Remove from heat.
  5. When your chicken has finished cooking, turn off the heat and pour the glaze over the chicken breasts. Season with a pinch of salt and pepper.
I hate that it doesn't look pretty, but it tasted good - not too sweet. Tom enjoyed it, and thought that the glaze was probably the best part - we dipped the chicken in it.

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