2 Chicken Breast 8 oz, boneless, skinless
2 Tbsp Olive Oil
Salt and Pepper to taste
½ cup of Wood Chips, soaked in water for 15 minutes
½ cup of Orange Glaze
½ cup of Citrus Butter Sauce
2 servings of Your Favorite Side Dish
2 servings of Your Favorite Vegetables
1/3 cup Orange Marmalade
3 Tbsp Orange juice, fresh squeezed
1 Tbsp Lemon Juice, fresh squeezed
¼ tsp Salt
Citrus Butter Sauce
2 tsp Olive oil
1 Tbsp Shallots, minced
½ cup of White Wine
½ cup of Orange Juice, Fresh squeezed
6 Tbsp Butter cubes, cold
1 Tbsp Sugar
Salt to taste
White Pepper to taste
Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!!
Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
Citrus Butter Sauce
Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil, as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!!
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