Chili Orange Grilled Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving of 4 (without skin): about | - |
| cal | 255 |
| pro | 34 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 103 mg |
| sodium | 443 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 9 |
| vit A | 15 |
| vit C | 32 |
| folate | 6 |
This savoury chicken has a hint of sweetness and is delicious with grilled potatoes and skewers of baby vegetables.
Ingredients
- 3/4 cup pasta sauce or tomato sauce
- 1/4 cup thawed orange juice concentrate
- 2 tbsp chili powder
- 1 tbsp cider vinegar
- 1 tsp grated orange rind
- 4 cloves of garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 chicken breasts, (3 lbs/1.5 kg)
Preparation
In large glass dish, combine sauce, orange concentrate, chili powder, vinegar, orange rind, garlic, salt and pepper; add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 12 hours.)
Reserving marinade, place chicken, skin side down, on greased grill over medium heat; close lid and cook for 20 minutes. Turn and brush with reserved marinade; cook for 25 minutes or until no longer pink inside. (Refrigerate 2 of the breasts until cold; wrap and refrigerate for up to 2 days.)
- Keywords : Main Course; Thai and Southeast Asian; Indian; Chicken; Garlic; BBQ/Grill; Oranges;
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