Chicken With Orange Slices Under The Skin Recipe
Ingredients
| Orange | 4 | |
| Orange Marinade | ||
| Extra virgin olive oil | 1/3 Cup (16 tbs) | |
| Squeezed orange juice | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Dried rosemary | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
| 2 whole chicken breasts, skin intact, boned | ||
| Minced parsley | 1/4 Cup (16 tbs), garnish | |
Directions
Cut 4 very thin slices from center of orange and set aside.
Use the remainder of the orange for juice for marinade.
Combine marinade ingredients in a bowl.
Pour marinade into resealable plastic bag.
Cut chicken breasts in half, place in bag, seal bag securely, and turn several times, so chicken is thoroughly coated by marinade.
Refrigerate and marinate chicken for 1 hour.
Drain and discard marinade.
Loosen skin on chicken breast.
Slide 1 thin slice of orange between skin and chicken.
Pat skin back into position.
Preheat stovetop grill.
Cook chicken, skin side down, over medium-high heat for 4 to 6 minutes, turning once.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken from grill and place on individual dishes.
Sprinkle with parsley.
Use the remainder of the orange for juice for marinade.
Combine marinade ingredients in a bowl.
Pour marinade into resealable plastic bag.
Cut chicken breasts in half, place in bag, seal bag securely, and turn several times, so chicken is thoroughly coated by marinade.
Refrigerate and marinate chicken for 1 hour.
Drain and discard marinade.
Loosen skin on chicken breast.
Slide 1 thin slice of orange between skin and chicken.
Pat skin back into position.
Preheat stovetop grill.
Cook chicken, skin side down, over medium-high heat for 4 to 6 minutes, turning once.
Chicken is done when slightly firm to the touch and juices run clear when chicken is cut with a knife.
Remove chicken from grill and place on individual dishes.
Sprinkle with parsley.
Chef
