jump to navigation

Orange You Glad We Can Still Use the Grill? November 18, 2009

Posted by Toy Lady in Cooking, Food, Freezer Meals, random stuff.
trackback

Yeah, I know.  Corny, huh?

But really, I am glad we got (at least) one more shot at the grill this fall!  Since we had everything we needed – including garden-fresh tarragon! – why not one of our favorites – Orange-Tarragon Chicken Breasts?  The flavors are so bright and, well, zesty, PLUS this recipe lends itself well to the “once-a-month-cooking” genre, if you’re so inclined.

Like so many of our favorite grilling recipes, this one is fairly basic – nicely seasoned chicken with a To-Die-For sauce to finish.

Photobucket

We start with the sauce, which I mixed up in a jelly jar.  (If you’re freezing, I’d just dump everything in a sandwich bag or something.)

So the sauce – whisk (or shake!) together:

  • 1 tsp. Dijon mustard
  • 1 Tbsp. orange juice
  • zest of 1/2 orange
  • 3 Tbsp. olive oil
  • a Tablespoon (or a small bunch!) of fresh tarragon, minced
  • 1/4 tsp. each sugar, salt and black pepper

And that’s your sauce.  Set it aside and turn your attention to the marinade.

Into a zip-top bag with 4-6 chicken breasts, (We’re nothing if not flexible around here!) dump:

Photobucket

  • 1 Tbsp. OJ
  • 3 more Tbsp. olive oil
  • 1 tsp. sugar
  • 1½ tsp. salt
  • ½ tsp. black pepper
  • 2-3 cloves minced garlic
  • 1-2 Tbsp. water, if necessary

And there you go.  At this point, you can either stash everything in the fridge for a day or two, or you can pack them together into another zip-top bag and freeze them – just make sure your chicken is defrosted before cooking, that’s all.

Photobucket

Does your supermarket have an Aisle of Misfit Foods?  You know, where they stick the close-to-expiration stuff, the overstocks, discontinued products, and Halloween decorations on November 1.

Well, every now and then, our store has a supply of various specialty rices, and when we see them, we like to grab a couple of packages.  One of our favorites is called Kalijira – a very fragrant, delicate rice that was perfect with the orange and tarragon flavors with the chicken.

Photobucket

So when it’s time to cook dinner, it’s basic grilling – remove the chicken from the marinade, discard marinade, and grill.

Can it get much simpler than that?

We went ahead and grilled 6 cutlets – it’s a healthy, tasty dish, and leftovers make an excellent lunch – either on their own, or as a sandwich.

Remember the sauce we made earlier?

Now’s the time.  A quick douse over the chicken, serve alongside some fragrant rice and a nice green vegetable, and how can we go wrong?

Photobucket

Delightfully moist, grilled chicken, with a sweet-citrusy-tarragon sauce – an absolutely perfect way to celebrate one more grilling night!

Advertisements

Comments

1. Mazco34 - November 18, 2009

I kinda like this, but if I don’t have any FRESH tarragon, what is my option?

– Well, there’s always the dried option – use between a third and half of what you would fresh. And if that doesn’t do it, maybe fresh parsley?

(Peeps suggests that you go to the supermarket and obtain fresh tarragon.)

2. Mazco34 - November 18, 2009

Thanks


Sorry comments are closed for this entry

%d bloggers like this: