Work smarter, not harder when feeding your family. Load up with enough marinated chicken to eat one night and save the tasty leftovers for later. Citrus Vinaigrette Grilled Chicken makes a lovely evening meal. Then use the extra cooked portions in Grilled Chicken Supper With Citrus Vinaigrette for a second extraeasy feast.
Citrus Vinaigrette Grilled Chicken
MAKES 4 SERVINGS; PREP: 15 MIN., CHILL: 2 HR., GRILL: l HR., STAND: 15 MIN.
The chicken cooks slowly over indirect heat for 1 hour, allowingyou time to tackle other tasks before supper.
Citrus Vinaigrette, divided
8 bone-in chicken breasts
1. Reserve ½ cup Citrus Vinaigrette (cover and chill up to 5 days). Place 1 cup Citrus Vinaigrette in a large zip-top plastic freezer bag; add half of chicken, turning to coat. Repeat procedure with remaining vinaigrette and chicken. Seal bags, and chill at least 2 hours or up to 24 hours.
2. Light one side of grill, heating to 400° to 500° (high); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken, skin sides up, over unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 170°. Let stand 15 minutes before serving. Serve half of chicken immediately. Cover and chill remaining chicken 2 to 3 days.
Direct Heat Cooking Times: To cook chicken directly overheat, reduce heat to 350° to 400° (medium-high) heat, and grill, covered with grill lid, 28 minutes or until a meat thermometer inserted into thickest portion registers 170°, tumingevery 7 minutes. Let chicken stand 15 minutes before serving.
Citrus Vinaigrette
MAKES ABOUT 2 ½ CUPS; PREP: 10 MIN., COOK: 20 MIN., CHILL: 1 HR.
Use this vinaigrette on green salads with Asian flavors, or brush it on fish before grilling.
1 ½ cups orange juice
¾ cup fresh Lemon juice
¾ cup white wine vinegar
1/3 cup orange marmalade
¼ cup soy sauce
2 Tbsp. honey
1 tsp. ground ginger
½ cup vegetable oil
2 Tbsp. sesame oil
1 tsp. salt
1 tsp. pepper
1. Whisk together first 7 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and simmer, whisking occasionally, 20 minutes or until reduced by half (about 2 cups). Transfer to a medium bowl; cover and chill 1 hour, whisking occasionally. Whisk in vegetable oil and remaining ingredients. Use immediately, or store in an airtight container in refrigerator up to 5 days.
Note: Keep an eye on this marinade when bringing to a boil-it can boil over quickly and easily.
Grilled Chicken Supper With Citrus Vinaigrette
MAKES 4 SERVINGS; PREP: 20 MIN., STAND: 30 MIN.
3 cooked Citrus Vinaigrette Grilled Chicken breasts
2 (5-oz.) packages mixed salad greens, thoroughly washed
1 large red bell pepper, cut into thin strips
1 bunch green onions, chopped
½ cup Citrus Vinaigrette, divided
1/3 cup golden raisins
¼ cup chopped dry-roasted peanuts
1. Let chicken stand at room temperature 30 minutes.
2. Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.
3. Skin and bone chicken; cut diagonally into ½-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette.
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Copyright 2008 Southern Living
