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What a powerful flavor combo! Here’s a grilled chicken dish that’s not your typical one and marvelously moist and tasty — it’s a notch up and a great change of pace.
2 and 1/2 pounds (1 and 1/4 kilograms) chicken breast halves or deboned chicken bottoms (approximately 5 large pieces)
1 orange, scrubbed and sliced
3 tablespoons bourbon such as Boondocks’ The Spice Project
1/4 cup orange juice
2 cubes Gefen Frozen Garlic
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons Heaven & Earth Ketchup
1/2 teaspoon paprika
scant 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt, or to taste
Cut chicken into thin slices, or pound until thin.
Place all ingredients into a large ziplock bag. Seal bag, then shake and squeeze, so that marinade fully coats chicken pieces. Refrigerate, and allow to marinate a minimum of one hour.
Preheat grill. Remove chicken pieces and place directly onto hot grill. Grill for about five minutes on each side, or until chicken is cooked through and beginning to brown. Serve immediately.
Food and Prop Styling by Chavi Feldman Photography by Hudi Greenberger
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How can I make on stovetop or oven? Do not have outdoor grill.
Cast iron skillets, griddle pans and grill pans with ridges all can replicate similar grilled textures and flavors. Regardless what pan you use, preheat it before adding your food to get a good sear.