Blood Orange & Brown Sugar Grilled Chicken
From the kitchen of: Helen Smith
1/4 cup Blood Orange Olive Oil OR Navel Orange Olive Oil
1/4 cup Tangerine Dark Balsamic Vinegar
1/4 cup brown sugar
2 tablespoons honey
1/4 cup Whisky or Bourbon
1 tablespoon finely minced onion
1 teaspoon finely minced fresh garlic
2 tablespoons Djion mustard
salt and black pepper to taste
2-3 pounds boneless skinless chicken breasts
In a large plastic zipped storage bag, add the olive oil, balsamic vinegar, brown sugar, honey, whiskey, onion, garlic, mustard, salt, and pepper. Push around with your fingers on the outside of the bag to combine.
Place each chicken breast into a plastic bag or in between plastic wrap and flatten slightly with a rolling pin or a meat tenderizer.
Add the flatten chicken breasts to the marinade. Marinate in the fridge for 4 to 24 hours. The longer you marinate, the more flavourful and moist the chicken will be.
Preheat your bbq to medium to high. Place the chicken on the grill. Drizzle with more marinate. Cook on each side about 6-7 minutes, or until you have good grill marks and the chicken is cooked all the way through.