Chicken With Orange-Sherry Marinade
POSTED: 12:35 pm PDT June 15, 2009
UPDATED: 2:51 am PDT November 1, 2010
Makes 4 servingsThe fruity flavor in this recipe is a welcome treat during the hot summer months. Accompany the warm chicken with Kiwi-Lime Salsa or serve the chicken chilled on a bed of salad spinach.
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons dry sherry (see Tip)
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each)
Vegetable oil cooking sprayStir together the marinade ingredients in a small bowl.Pour half of the marinade into the bottom of a shallow glass baking dish. Place the chicken breasts atop; cover with the remaining marinade.Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade. (Or cook the chicken on an outdoor grill.)Cook the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the marinade
2 teaspoons grated orange rind
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons dry sherry (see Tip)
1 tablespoon canola oil
1 tablespoon minced shallot
¼ teaspoon pepper
For the chicken
4 boneless, skinless chicken breast halves (about 4 ounces each)
Vegetable oil cooking sprayStir together the marinade ingredients in a small bowl.Pour half of the marinade into the bottom of a shallow glass baking dish. Place the chicken breasts atop; cover with the remaining marinade.Refrigerate, covered, for at least 30 minutes or for as long as 24 hours, turning the chicken occasionally.When ready to cook, set the oven broiler rack 4 to 5 inches from the heating element; preheat the broiler. Lightly oil a broiler pan or baking sheet. Place the chicken on the prepared pan, reserving the excess marinade. (Or cook the chicken on an outdoor grill.)Cook the chicken for 5 minutes; turn and brush with the marinade. Broil the second sides for about 5 minutes, or until the chicken is cooked through at the thickest points; discard the remaining marinade.
Advance Preparation
The chicken can be cooked in advance, refrigerated, and served within a day, chilled or at room temperature.Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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