Ojai Pixie Tangerine & Herb-Marinated Chicken Breast
Bright, herby grilled chicken marinated in sweet-tart Ojai Pixie tangerines, fresh rosemary, garlic, and a little chile heat. Slice it over salads or pile it onto sandwiches.
- Prep Time: 15 minutes
- Marinate time: 6 hrs
- Cook Time: 12 minutes
- Total Time: 0 hours
- Yield: 8 pieces of chicken 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Ingredients
• 4 skinless, boneless chicken breasts, sliced in half and pounded thin (see note)
• ½ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 4 Ojai Pixie tangerines, washed and halved
• ¼ cup fresh rosemary leaves, roughly chopped
• ½ teaspoon Piment d’Ville chile powder, or other chile powder
• 2 cloves garlic, smashed
• 1 tablespoon coarse kosher salt, more to taste
• 2 teaspoons coarsely ground black pepper
Instructions
Marinate the Chicken
1. Combine the prepared chicken and all of the ingredients, including the tangerine halves after juicing, in a large bowl or a sealable plastic bag. Toss to combine and coat. Marinate for as little as 15 minutes and up to 5 hours.
Grill the Chicken
1. Preheat the grill to 375°F to 400°F. Scrape off any leftover bits from the last time you grilled so the grate is clean and ready to cook.
2. Place the marinated chicken breasts on the preheated grill and close the lid. Keep the lid closed while the chicken cooks so no heat escapes. Cook for 6 minutes on the first side. The chicken will let you know when it is ready to flip, as it will begin to pull away from the grates easily. If it sticks when you try to flip it with tongs, let it cook a minute longer and check again.
3. Flip the chicken and cook for 6 minutes more. Cook time will vary with the size and thickness of each breast, so check the internal temperature in the thickest part with a meat thermometer.
4. When the internal temperature reaches 165°F, the chicken is done. Transfer it to a clean plate or platter.
5. Immediately cover with foil to seal in the juices and let rest for 5 to 10 minutes before cutting. This gives you juicy chicken breasts ready to slice for salads or serve whole for sandwiches.
Notes
To create uniform pieces for marinating and grilling, slice the boneless, skinless chicken breasts in half across the width. Place one to two pieces into a sealable bag at a time, close tightly, and use the bottom of a heavy skillet, a rolling pin, or the flat side of a meat mallet to flatten the chicken. You may have to hit the chicken with some force here, so don’t be afraid.
Nutrition
- Serving Size: 1 piece
- Calories: 197
- Sugar: 10.9 g
- Sodium: 474.9 mg
- Fat: 14.8 g
- Carbohydrates: 14.7 g
- Protein: 4.2 g
- Cholesterol: 10.3 mg
Find it online: https://thismessisours.com/marinated-chicken-breast/
