Grilling chicken has got to be one of my all time favorite ways to prepare dinner for my friends and family. I generally prefer to use boneless skinless chicken thighs because they’re moister and more flavorful than a boneless skinless chicken breast. My Grilled Blood Orange Chicken is easy to make and tastes great sliced on top of a fresh green salad, chopped up in warm soft tortillas garnished with crunchy cabbage, spicy salsa and lime or simply served with a side of rice and steamed vegetables. Double or triple the recipe for some fantastic chicken leftovers! Enjoy! Tessa
1 pound boneless skinless chicken thighs
2 blood oranges, juiced (substitute any variety of orange if desired)
Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours or overnight. Toss any remaining marinade. Place on medium hot barbecue grill or grill pan. Turn chicken when halfway cooked. Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit. Pull from grill, let chicken rest for about 5 minutes covered. Place on serving plate and garnish with sprigs of cilantro. Makes 4 servings..
My dear friend Janie first introduced me to Guamanian cuisine several years ago and I have been a fan ever since. One of my favorite Guamanian recipes is Guamanian Chicken and last night I decided to make up some Chamorro Red Rice as a side dish. Chamorro Red Rice is a traditional Guamanian rice dish made with achiote seed powder (annato), onion, garlic and salt. It has a beautiful reddish orange color and pairs very well with spicy dishes. It’s surprisingly mild in flavor and tastes absolutely delicious!
If you have any favorite Guamanian recipes that you would like to share, please feel free to contact me via the comments. I would love to try them! Thanks! Tessa
1 cup white rice (washed and drained)
2 cups water
1/2 cup finely chopped onion
1 tsp canola oil
1 1/2 tsp achiote (annato) powder
1 tsp minced garlic
1/2 tsp salt (or to taste)
Grab a medium sized pan with a tight fitting lid. Add canola oil and onion and saute until onion is opaque. Add all remaining ingredients, stir, cover and turn stove on simmer or the lowest setting. Cook until all liquid is absorbed and rice is tender (about 15 minutes). Fluff rice with a fork. Remove from heat, cover and let the rice sit for about 3 – 5 minutes before dishing up. Makes about 4 servings. Enjoy! Tessa