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How To make Mesquite Grilled Breast Of Chicken with Citrus
1 c vegetable oil
2 garlic cloves, crushed
2 tb coriander, fresh, minced
1 tb thyme leaves, fresh
2 scallions, chopped
4 chicken breasts *
2 shallots, minced
1 ts ginger, fresh, minced
2 tb unsalted butter
2 lemons **
2 limes **
2 oranges **
2 c chicken broth
1 ts cornstarch
1 ts water
1/4 c +2tb grand marnier
1 white pepper to taste
* skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syruplike consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges.
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How To make Mesquite Grilled Breast Of Chicken with Citrus's Videos
LITERALLY LIFECHANGING POLLO ASADO—YUCATECAN GRILLED CHICKEN WITH 5 STAR FLAVOR!
ORDER YOUR VEGETARIAN MEXICAN COOKBOOK, PLANT POWERED MEXICAN HERE:
THIS GRILLED CHICKEN RECIPE IS TRULY THE BEST PART ABOUT SUMMER!
My quest for the best grilled chicken recipe continues with Pollo Asado, tender, juicy grilled chicken with a Yucatecan-style marinade of achiote paste, citrus, and onion.
INGREDIENTS
1 whole 3-4 pound chicken or 3 pounds of bone-in, skin-on chicken pieces
1 medium white onion, sliced
1 cup cilantro leaves and tender stems
1/3 cup orange juice
2 cloves garlic
3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon achiote paste
1 tablespoon kosher salt
1 teaspoon ground cumin
INSTRUCTIONS
Cut chicken. If using a whole chicken, cut into 10 pieces. Save the back bone for stock. Place chicken in a 9 x 13-inch baking dish.
Blend marinade. Combine all the remaining ingredients in a blender and blend until smooth.
Marinate. Pour marinade over chicken and turn to coat it in the marinade. Cover and refrigerate preferably overnight but for at least 30 minutes.
Heat grill. Heat gas or charcoal grill to medium-high heat but only put charcoal in about half of the grill. If using a gas grill, leave one of the burners off. Remove chicken from the refrigerator while you wait for the grill to heat.
Grill chicken. Once the grill is hot, clean the grates and oil them then place the chicken, skin-side down and cover with the lid (but make sure the top and bottom air vents are open all the way) for 5 minutes. After 5 minutes check the chicken to see if any pieces are in an area of the grill that is too hot and they are burning. If so, move them to a cooler area of the grill.
Close the lid (again, make sure your vents are open) and let cook, undisturbed for 20 minutes. Flip chicken, putting any pieces that are cooking too quickly to the cooler side of the grill, and cook with the lid closed for another 20 minutes or until they are cooked through, the meat and skin is starting to pull away from the bone and the chicken is firm to the touch. If you want to be really sure, insert a meat thermometer or an instant read thermometer into the thickest piece, it should have an internal temperature of 165°F.
Serve. Serve immediately or keep warm in a 200°F oven for up to an hour.
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Grilled chicken in orange juice | Pan grilled |recipe by FOOD BITES
EASY POLLO ASADO {MEXICAN GRILLED OR ROASTED CHICKEN}
Juicy flavorful chicken that's been marinated in fresh citrus juices, and a spice blend that includes achiote powder. This Pollo Asado can be cooked on the grill or roasted in the oven. In this video I used chicken breast that were sliced in half to make thinner. But you can use other cuts of chicken too! Instructions and tips included on the website!
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This weeks recipe is for delicious smoked chicken, smoked over local citrus wood. We marinade it with some beautiful California flavors including ancho chili, garlic, lemon and oregano.
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