1 to 1-1/2 lbs boneless skinless chicken breasts2 Tablespoons butter softened
2 Tablespoons finely chopped scallions
2 Tablespoons fresh orange juice
2 Tablespoons chopped cilantro leaves
1 Tablespoon honey
1-2 Tablespoons grated orange zest, from ~1/2 an orange
Cut each chicken breast into 3 length wise strips. (You can use chicken tenders.) Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)
* I'm not going to lie, I was highly disappointed with this recipe. It sounded so delicious and I was so excited about the flavor combinations but it lacked some major flavor. I was hoping for a bit of a stronger orange flavor but you could only very lightly taste the cilantro and onions. I will not make this recipe the same way again but I would love to try and switch it up a bit and see if I can't make it more to our liking because I love the idea! I served it with our Green Puffy Salad" to compliment the flavors I was hoping would be in the chicken.
Recipe & photo from The Sisters Cafe
Cut each chicken breast into 3 length wise strips. (You can use chicken tenders.) Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)
* I'm not going to lie, I was highly disappointed with this recipe. It sounded so delicious and I was so excited about the flavor combinations but it lacked some major flavor. I was hoping for a bit of a stronger orange flavor but you could only very lightly taste the cilantro and onions. I will not make this recipe the same way again but I would love to try and switch it up a bit and see if I can't make it more to our liking because I love the idea! I served it with our Green Puffy Salad" to compliment the flavors I was hoping would be in the chicken.
Recipe & photo from The Sisters Cafe
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