Make this impressive dish the centerpiece of your buffet table.

Ingredients

  • cup plus 1/4 cup fresh orange juice
  • ¼ cup honey
  • 4 large garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 2 teaspoons grated orange peel
  • 8 boneless chicken breast halves with skin
  • 3 oranges, peel and white pits removed
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 large shallot, minced
  • 1 lb. mixed greens
  • 1 orange or yellow bell pepper, seeded, thinly sliced
  • Fresh thyme sprigs (optional)

Directions

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.

Categories
Chicken
MacGourmet downloadOrange Chicken and Mixed Green Salad. To import, drag image to your MacGourmet recipe box.

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