1 cup Orange Juice - Premium, Not from Concentrate (or juice from 3 oranges)
6 Tbs. Honey
1 1/2 lbs. chicken-breast, sliced or chicken tenders
1 Tbs. Olive Oil
Optional: 1/4 cup slivered or sliced almonds, toasted
In bowl, mix orange juice, Yoshida Sauce, honey, and 3 tablespoons zest (optional). Reserve 1 cup. Marinate chicken for 10 minutes. Drain chicken; discard marinade. Lightly brush grill pan with Olive Oil. Heat to medium. Cook chicken, turning once halfway through cooking time ( 4-6 minutes) and brush with 1 cup reserved sauce. Cook for 4 to 6 minutes, until thoroughly cooked. Use remaining sauce at the table as a dipping sauce or salad dressing. Optional: Top with toasted almonds.
- We love this recipe. I just use whatever Orange Juice I have. I'm sure any kind will work. I marinated for a couple hours this time. Served with baked potato and Cream Cheese Corn from October's posts.
Marinade -
Before -
After -
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