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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I got this recipe from my sister's recipe swap club. I haven't made it yet but thought it sounded good and didn't want to lose it. This is what was said about the recipe I doubled the sauce recipe because I liked it so much. The chicken and sauce taste just as good defrosted… so you could marinate and grill twice as much and freeze the leftovers. I served it with brown rice and roasted vegetables and it was great. Enjoy! Ingredients:
1/4 cup olive oil |
2 tablespoons lemon juice |
1 tablespoon minced fresh rosemary |
2 teaspoons minced garlic |
2 teaspoons salt |
1 teaspoon pepper |
8 boneless skinless chicken breast halves |
1 tablespoon minced garlic |
2 teaspoons olive oil |
1/4 cup chicken broth |
2 tablespoons fresh lemon juice |
2 tablespoons fresh orange juice |
1 teaspoon salt |
1 teaspoon white pepper |
2 teaspoons unsalted butter, cut into bits |
Directions:
1. For Chicken: Combine oil, orange juice, lemon juice, rosemary, garlic, salt and white pepper in shallow baking dish.
2. Add chicken, turning to coat well. Marinate, covered, for at least 6 hours or overnight in refrigerator.
3. Remove chicken from marinade. Grill over medium coals for about 5 minutes on each side until thoroughly cooked. Serve with garlic sauce.
4. For Garlic Sauce: Saute garlic in oil in saucepan over medium-high heat until browned. Add broth, lemon juice, orange juice, salt and white pepper. Cook to reduce liquid by 1/2 . Swirl butter and allow to melt.
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