This simple, summery barbecue recipe came from the Philadelphia Jewish Exponent. I made a mistake and used 1 Tbs. of orange zest instead of 1 tsp., so feel free to use more than 1 tsp. if you like. It’s very tasty!
Be aware that you need to marinate the chicken overnight or at least eight hours so it can absorb the fruity flavors.
Ingredients:
¼ cup freshly squeezed orange juice
1 tsp. orange zest (or more!)
1 Tbs. olive oil
1Tbs. lime juice
1 tsp. grated ginger
2 garlic cloves, minced
¼ tsp. Tabasco sauce
½ tsp. minced fresh thyme, or a dash of dried thyme leaves
1½ lb. skinless, boneless chicken breasts
Directions:
Combine all ingredients except chicken in a large bowl.
Add the chicken and turn to coat. Cover and place in the refrigerator overnight (or at least 8 hours).
Remove the chicken from the marinade and discard the marinade.
Prepare an outdoor grill with a rack 6 inches from the heat source. Coat the grill rack with cooking spray.
Grill the chicken over medium-high heat for 6 minutes per side or until cooked through.
Serves 4
Bobbie's Best Recipes 
Leave a Reply