Honey-Citrus Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 3 tablespoons butter
- 1 cup orange juice
- 1 teaspoon minced garlic
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon ground black pepper
- 1 teaspoon grated orange peel
- 1/2 cup fresh lime juice
- 1 teaspoon grated lime peel
- fresh cilantro sprigs
- Carbohydrate 25 g(8%)
- Cholesterol 91 mg(30%)
- Fat 7 g(11%)
- Fiber 2 g(9%)
- Protein 26 g(52%)
- Saturated Fat 3 g(17%)
- Sodium 382 mg(16%)
- Calories 266
Preparation Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.) Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.
Preparation Puree pineapple, jalapeño and garlic in blender until almost smooth. Pour pineapple puree into 13 x 9 x 2-inch glass dish. Add orange juice, lime juice, soy sauce, chopped cilantro, chopped basil, black pepper, orange peel and lime peel to puree. Stir to combine. Add chicken to marinade and turn to coat. Cover and refrigerate at least 4 hours, turning often, (Can be made 1 day ahead. Keep chilled.) Remove chicken from marinade. Using rubber spatula, lightly scrape excess marinade from chicken. Strain marinade into heavy medium saucepan. Transfer 1/3 cup marinade to small bowl; whisk in honey. Boil remaining marinade until reduced to 1 1/2 cups sauce, about 15 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Prepare barbecue (medium-high heat). Brush grill with oil. Grill chicken until cooked through, turning and basting often with reserved honey marinade, about 10 minutes. Transfer chicken to platter. Garnish with cilantro and basil sprigs. Serve passing sauce separately.
