Fun fact: my favorite food for most of my pre-vegetarian life was the rarest of rare prime rib…oh how things change! I’m going on my ninth year of vegetarianism, but I can hold my own in the carnivore world. My Dad was a chef, and I learned how to cook a steak when I was seven; I cook meat all the time for the kids I nanny for. I’m not a squeamish vegetarian; I’m okay if meat touches or is cooked with what I am eating, and although I’d rather not touch raw meat it’s not the end of the world if I have to. That being said……here’s what I made my dad and brother for dinner this weekend.
Click through for the recipe, as well as a picture of my cute brother grilling!
Now for a disclaimer: I can’t cite this recipe. It is one that my Dad clipped from a magazine (or newspaper…or ?) waaay back, probably before I was born. So if this is your recipe or you know who it belongs to, please pass along the information!
Spicy Grilled Citrus Chicken
1 can (6 ounces) frozen orange juice concentrate, thawed
1/2 cup canned tomato puree
1/4 cup honey
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
4 garlic cloves, crushed through a press
1 teaspoon thyme leaves
3/4 teaspoon cayenne pepper
3/4 teaspoon freshly ground black pepper
1 teaspoon salt
6 chicken breast halves with skin and bones (about 1/2 pound each)
1. In a large bowl, combine the orange juice concentrate, tomato puree, honey, orange zest, lime zest, lemon zest, lime juice, lemon juice, garlic, thyme, cayenne, black pepper, and salt. Mix to blend well.
2. Add the chicken and turn to coat. Cover and refrigerate for 12 hours, or overnight.
3. Light a charcoal fire (Laura’s note: I’m sure a gas grill would work the same, just less flavor – you know the argument!). When the coals are glowing, remove the chicken from the maranade; reserve the maranade. Place the chicken, bone side down, on the grill. Cook for 5 minutes.
4. Meanwhile, pour the maranade into a small nonreactive saucepan and bring to boil over moderate heat. Boil for one minute (Laura’s note: This is a very important step – you need to cook out all of the raw chicken juices so you don’t get sick!). After the chicken has cooked for 5 minutes, spoon some of the maranade over ach piece and turn. Grill, basting with the maranade and turning every 5 minutes, for 20 to 30 minutes, until the chicken is white throughout but still juicy.
And just for kicks…here’s a shot of my brother Joe, the Grill Master!