Saturday, July 31, 2010

Grilled Chicken with a Caribbean zest

Recipe for four

4 boneless, skinless, chicken breasts
1 fresh cup orange juice
1/3 cup soy sauce
½ cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon minced fresh gingerroot or 1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1 handful fresh basil, chopped


First we prepare the marinade: place orange juice in small saucepan. Add soy sauce, vinegar, honey, garlic, gingerroot, pepper, and basil. Bring to a simmer over medium heat and cook for about 8 minutes. Remove from heat and let it cool.
In a bowl, place the chicken and pour over it the cooled marinade. Cover with plastic wrap, and place it in refrigerator to marinate overnight.
You can cook your chicken on preheated charcoal or gas grill, although charcoal gives a better taste. Remove chicken from marinade. Discard marinade. Place chicken on prepared grill and cook over medium heat. Cook it for 5 to 10 minutes on each side. Make sure you do not overcook it because it should be moist inside. Enjoy with some rice and Greek salad!