Orange-Glazed Grilled Chicken Breast

By akselden

Ingredients

• 1 cup fresh-squeezed orange juice
• 6 tbs. hoisin sauce
• 4 tsp. honey
• 2 tbs. soy sauce
• 2 tsp. rice wine vinegar
• 1 tsp. crushed red pepper flakes
• 2 tsp. salt
• 4 tsp. olive oil
• 1 tsp. freshly ground white pepper
• 4 6-oz. boneless, skinless chicken breasts

Preparation

Step 1

In a medium saucepan overmedium-high heat, combine orange juice, hoisin sauce, honey, soy sauce, rice wine
vinegar and red pepper flakes. Bring to a simmer over medium-high heat for 5 to 10 minutes, reducing the mixture to about 1 cup.
Remove from the heat and allow to cool for at least 5 minutes. Reserve 1/4 cup of glaze, and pour the rest over chicken breasts in a resealable plastic food storage bag. Refrigerate
chicken breasts for 2 hours; remove from the refrigerator and allow to come to room temperature for 30 minutes before grilling. Remove chicken from plastic bag and discard the marinade. Season chicken on both sides with salt and pepper and drizzle with olive oil. Place chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn chicken
over, brush each breast with 1 tablespoon of reserved glaze, and cook for another 4 minutes on the second side, or until just cooked through. Serve immediately.
To create a pocket in a chicken breast half for stuffing, lay the breast on
a work surface with the pointed end away from you. Insert a long paring knife in the center of the end closest to you (the rounded end). Move the knife around to enlarge the opening, forming a pocket (1); be careful not to cut through to the outside of the breast. Remove the knife and stuff the chicken breast as desired.