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..
I just have to tell you that I have a new favorite fruit. It’s called a Blood Orange. The name sounds a bit gory but trust me, this amazing citrus fruit is far from it… Just close your eyes and get past the name. Blood Oranges can be a bit smaller in size than a regular orange and bigger than a tangerine. When sliced, they have a gorgeous orange to bright crimson center and they have an outer skin that can be somewhat difficult to peel. Blood Oranges are sweet, juicy and perfect for making a simple Blood Orange Vinaigrette.
What beautiful fruit! As you can see, Blood Oranges are aptly named. Be mindful when handling the oranges, they can stain your clothes and cutting boards.
Making the Blood Orange Vinaigrette is easy. Add all the ingredients to a glass jar, tighten the lid and then give it a good shake to blend all the flavors. Drizzle the Blood Orange Vinaigrette over a plate of fresh greens and Blood Orange segments for a wonderful Blood Orange Salad. Enjoy! Tessa
1/3 cup blood orange juice
2/3 cup olive oil
2 Tbs red wine vinegar
2 Tbs brown sugar
1 Tbs shallots (finely minced)
1 tsp Dijon mustard
1 tsp minced garlic
1 tsp blood orange zest
3/4 tsp salt (or to taste)
1/2 tsp fresh cracked pepper (or to taste)
Place all ingredients in a jar with a tight fitting lid. Shake well to combine all ingredients. Taste and correct your seasonings. Store in the refrigerator tightly covered for up to 4 days. Makes about a cup.