This recipe has a delicious citrus taste that is perfect for a sunny backyard-barbeque. Serve on a bed of salad greens with orange segments and mint leaves. Another option is to cube the chicken and make kebabs.
4 skinless and boneless chicken breast halves
1 bag mixed salad greens
fresh mint leaves and orange segments for garnish
marinade
zest and juice of 1/2 orange
zest and juice of 1 lime or lemon
3 tablespoons olive oil
3 tablespoons honey
3 tablespoons fresh mint, chopped
1/2 teaspoon ground cumin
sea salt and freshly ground black pepper to taste
Combine marinade ingredients in a large bowl. Add the chicken breasts, stir to coat. Cover and refrigerate for at least two hours, or overnight. Grill breasts for 10 - 15 minutes, until browned and cooked through. Baste during cooking with marinade. Serve on a bed of salad greens with mint leaves and orange segments.
Serves 4
wine suggestion
Elegant, oaky dry white such as Chardonnay; especially from Burgundy,
France. Aromatic, flowery or fairly spicy dry white such as Australian
Riesling. Aromatic, grassy dry white such as California Sauvignon
Blanc.
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