Breeze Wood Grilled Chicken - Bahama Breeze
"Another recipe I found at Bahama Breeze's web site. I absolutely loved the fresh citrus flavors of this dish!! As one reviewer stated don't let long list of ingredients but you off, as this doesn't take long at all to make. I make the glaze ahead of time and make the citrus butter while the chicken is on the grill!!"
photo by ForeverMama
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 2 chicken breasts, boneless, skinless (8 oz each)
- 2 tablespoons olive oil
- salt and pepper
- 1⁄2 cup wood chips, soaked in water for 15 minutes
-
For Orange Glaze (use 1/2 cup for this recipe and save any leftovers)
- 1⁄3 cup orange marmalade
- 3 tablespoons orange juice, fresh squeezed
- 1 tablespoon lemon juice, fresh squeezed
- 1⁄4 teaspoon salt
-
For Citrus Butter (use 1/2 cup of this sauce for this recipe and save the rest for another dish)
- 2 teaspoons olive oil
- 1 tablespoon shallot, minced
- 1⁄2 cup white wine
- 1⁄2 cup orange juice, Fresh squeezed
- 6 tablespoons butter, cold and cubed
- 1 tablespoon sugar (optional, as I forgot it 1st time and I like it better without the sugar)
- salt
- white pepper
directions
-
For the Chicken:
- Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
-
For Orange Glaze:
- Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
-
For the Citrus Butter:
- Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!
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Reviews
-
This dish really did transport me to a sunny beachy place in the Caribbean. The flavors were so tasty and what a fun dish to make and so pretty too. My husband was licking his chops! Thank you so much diner524 for sharing. Made it for CQ3 Bahamas. -
Wow, is this good! I waas not able to find any wood chips so made this recipe without them. I can only imagine that smokiness from the chips would add to the flavor of the chicken! As you know, DB is an incredibly picky eater. He asked me to make this dish again the very next week!!! Now that is saying something! Thanks for sharing sis! -
Loved this! We actually made this twice already. The first time my sauce was perfect and the second time I was in a hurry and it seperated, darn it! Still tasted great both times. We are putting this into our regular summer BBQ routine. Thanks for a great chicken dish! Made for PRMR. -
Absolutely divine! This chicken is so fresh tasting with the citrus flavours blending in well with the rich, buttery wine sauce. Don't let the steps of this recipe put you off, it's really quite simple and fast to make. The butter sauce made a LOT. As the recipe states, save some for later if you want, or, like I will do next time, cut it in half. We saved some of the marmalade glaze and brushed it on while plated for even more cirtus flavour. Terrrific recipe, thanks for posting! Made for ZWT 5 :)
RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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