Citrus Broiled Chicken

By dette

Try this zesty marinade of oranges, lemons, and honey for skinless boneless chicken breast cubes or pork cubes to make into kabobs. Serve on a bed of cousvcous mixed with a little choipped mint.

Ingredients

• 1 (3 1/2 # ) chicken, cut in eighthsm skin removed
• 1 tbsp grated orange zest
• 1/4 c. orange juice
• 3 tbsp fresh lemon juice
• 1 tbsp honey
• 1 tbsp dijon mustard
• 1 tbsp packed dark brown sugar
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1/2 c currants
• 1/4 c chopped mint
• 1 orange, cut into wedges, optional
• 1 lemon, cut into wedges optional

Preparation

Step 1

Place the chicken, orange zest, orange juice, lemon juice, honey, mustard, sugar, salt, and pepper in a large zip-close plastic bag. Squeeze out the ari and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 1 hour or overnight.

Spray the broiler rack with nonstick spray. Preheat the broiler.

Remove the chicken from the marinade. Pat the chicken dry with paper towels. Reserve the marinade.

Arrange the chicken on the broiler rack. Broil 7 inches from the heat, turning frequently, until the chicken is browned and cooked though, about 25 minutes. Meanwhile, pour the marinade into a small saucepan; bring to a boil. Boil, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Stir in the currants. Sppon the sauce over the chicken and sprinkle with the mint. Serve with the orange and lemon wedges, if using.
262 cal; 7 g tot fat; 2 g sat fat; 86 mg chol; 312 mg sod; 19 g carb; 1 g fib; 31 g prot; 38 mg calc POINTS: 6